AGftlC,  DEPT, 


.  Main  Lib, 
AgHc.  Dept 


PASTEURIZATION 

AND 

MILK  PRESERVATION, 

WITH  A  CHAPTER 

ON  SELLING  MILK. 


WITH  70  ILLUSTRATIONS 


Price  50  cents. 

Published  by 

J.  H.  MONRAD, 

WINNETKA,  ILL. 


AS  A  PRIZE  WINNER 

AT  THE 

Illinois  Dairyman's  Convention,   1891=1894  and  1895, 

Iowa  Dairyman's  Convention,   1894, 

Maine  Dairyman's  Convention,   1894, 

Iowa  State  Fair,  1894, 

Minnesota  State  Fair,   1894, 

Maine  State  Fair,  1894, 

Eastern  Maine  Fair,  1894, 

Michigan  State  Fair,  1894, 

Wisconsin  State  Fair,  1894, 

World's  Fair,  1893, 

National  Butter  and 

Cheesemaker's  Convention,  1893. 

BUTTER  SALTED  WITH 

iDiamond  £ry$tal  Salt 

made  the  highest  score  in  all  points  of  excellence,  and 
carried  off  the  highest  honors,,  in  -competition  with  all 
the  leading  brands  of  salt.  It  is  also  especially  desir- 
able for  table  and-  cooking  use,  because  the  impurities 
have  been  removed. 

DON'T  FAIL  TO  ASK  FOR  IT. 


PASTEURIZATI 

AND 

MILK  PRESERVATION, 

WITH  A  CHAPTER 

ON  SELLING  MILK. 


WITH  70  ILLUSTRATIONS 
Price  50  cents. 

Published  by 

J.  H.  MONRAD, 
WINNETKA.  ILL. 


7 


L.  Pasteur  in  his  Laboratory. 


.   .  •.      „  . . ,. 


LOUIS   PASTEUR. 

Born  Dec.  27th  1822,  this  son  of  a  tanner  early  showed  his  ex- 
traordinary talent,  and  if  I  was  to  attempt  only  to  enumerate  the  re- 
sults of  his  life's  work,  it  would  take  more  space  than  this  pamphlet 

Nevertheless  I  cannot  publish  a  treatise  on  Pasteurizing  without 
hinting  at  some  of  the  benefits  which  the  farmers  have  derived  from 
this  great  man's  work. 

He  is  the  first  one  who  studied  this  world  of  bacteria,  or,  as  he 
called  it,  "  infinite  little?'  in  a  systematic  manner.  Thus  he  proved 
how  fermentations  such  as  in  beer,  wine  and  milk  are  due  to  living 
organisms  and  that  different  bodies  are  acted  upon  by  different  fer- 
ments. 

He  also  showed  how  most — if  not  all — epidemic  or  infectious  dis- 
eases are  due  to  these  little  fellows  and  that  when  once  properly 
known  the  remedy  for  the  disease  may  be  found.  Thus,  he  saved 
millions  of  dollars  to  the  silk  worm  growers  in  southern  Europe  and 
to  the  sheep-farmers  of  Australia. 

The  manufacturers  of  vinegar  learned  from  him  that  the  true 
vinegar  ferment  is  a  little  fungus. 

The  winegrowers  learned  that  by  heating  their  light  wines  to 
140°  and  cooling  them  again,  they  could  preserve  them  much  longer. 

The  brewers  received  the  hint  that  it  was  possible  to  make  a  uni- 
form good  beer,  which  would  keep  well,  by  the  same  process  of  heat- 
ing and  cooling  (pasteurization)  and  the  use  of  a  pure  culture  yeast. 

All  these  hints,  even  if  they  have  not  been  developed  practi- 
cally by  Pasteur,  have  saved  millions  of  dollars  to  the  farmers. 
Though  Pasteur  never  took  up  the  milk  studies,  he  is  said  to  have  re- 
marked to  an  English  scientist  with  a  sigh:  "  Ah!  fhere  is  a  rich  field 
indeed  for  investigations." 

Nevertheless  the  useful  investigations  of  milk  and  its  ferments 
made  by  other  scientists  such  as  Storch,  Grotenfeldt,  Weigmaii, 
Freudenreich,  Kramer,  Adamets,  Hueppe,  Graeff,  Duclaux,  Conn  and 
others,  is  all  more  or  less  excited  by  Pasteur's  original  work. 

Hence  I  am  correct  in  saying  that  if  dairy  farmers  will  only 
apply  the  lessons  given  by  these  men  practically,  Pasteur  will  also 
have  been  the  means  of  saving  them  millions  of  dollars. 

But  all  this  may  be  said  to  refer  only  to  dollars  and  cents,  when 
I  think  of  the  human  life  which  this  man's  work  has  saved,  when  I 
think  of  the  human  sufferings  which  he  has  alleviated,  then  I  lay 
down  my  pen,  no  words  of  mine  can  express  the  gratitude  which  we 
all  owe  him.  J.  MONRAD. 

After  writing  the  above,  news  comes  from  Paris  that  Louis  Pasteur  died  Sept.  28th,  having  suf- 
fered a -considerable  time  from  paralysis. 


306227 


TABLE  OF  CONTENTS. 

Louis  Pasteur  in  his  study,  Page     2 

Introduction  5 

CHAPTER  I. 

Milk  and  its  Preservation. 

Chemical  Preservation,  7 

Preserving  by  Cooling,  7 

in  Vacuum.  8 

••           by  Electricety,  5) 

by  Heat,  9 

i4            by  Condensing,  10 

'•           by  Pasteurization,  11 

by  Intermittent  Pasteurization.  11 

Pasteurizing  from  the  Milk  shipper's  standpoint,  12 

Sterilizing,  12 

CHAPTER  II. 

The  Farm  Pasteurizer.  i« 

CHAPTER  III. 
The  Pasteurizing  Heater. 

Fjord  (churn)  Heaters,  17 

Laval  and  Lawrence  (surface  heaters  with  milk  exposed.)  21 

Surface  Heaters  (with  milk  protected,)  28 

Tank  Heaters,  27 

Centrifugal  Heaters,  84 

CHAPTER  IV. 

Storage  Tanks.  «H 
CHAPTER  V. 
Pasteurizing  Cooler. 

Coolers  with  exposed  surface.  89 

"     protected  surface,  41 

Centrifugal  Cooler,  4-8 

Ice  Coolers.                                                                              •  4« 

CHAPTER  VI. 

Selling  Milk. 

Direct  Sales.  47 

Shipping  Milk  by  Rail,  54 

CHAPTER  VII. 

Pasteurization  in  Creameries. 

Skim  milk.  r»7 

Cream,  57 

Whole  Milk.  5* 

Letters  from  men,  who  do  it.  (JO 

CHAPTER   VIII. 

Home  Pasteurization.  «s 

CHAPTER  IX. 
General  Pointers. 

The  Modern  German  Creamery.  74 

"  Ye  Old  Creamery  and  Cheese  factory  from  1705."  77 


INTRODUCTION. 

The  following  treatise  on  pasteurization  must  not  be  taken  as 
an  endorsement  of  tiie  general  introduction  of  the  system,  far  from 

it:— 

While  conditions  often  exist  which  make  pasteurizing  highly 
profitable,  it  is  much  better  if  we  can  eliminate  these  conditions, 
— in  short,  prevention  is  better  than  cure. 

However,  we  must  take  the  conditions  as  we  find  them,  and  it  is 
far  better  to  pasteurize  the  milk  than  to  use  any  of  the  different  pre- 
servatives if  it  is  desired  to  keep  the  milk  sweet  longer  than  is  possi- 
ble by  simple  cleanly  ness  and  ice. 

Chemical  preservatives  of  whatsoever  name  and  however  harm- 
less for  preserving  other  foods,  should  never  be  used  in  milk,  as  the 
latter  may  be  given  to  infants,  while  the  other  foods  are  only  used 
by  adults. 

It  seems  to  me  that  if  strict  prohibition  laws  are  not  enforced, 
every  milk  producer,  every  milk  dealer  ought  to  have  enough  con- 
science to  prevent  them  from  using  a  preservative  which  may  make 
them  guilty  of  manslaughter. 

Nor  is  there  any  excuse  for  using  chemical  preservatives,  as  past- 
eurization will  do  all  that  they  can  do,  and  more.  ,. 

It  is  well  however  to  understand  clearly  that  pasteurization 
should  not  be  confused  with  sterlization.  The  latter,  to  be  perfect. 
involves  the  heating  of  the  milk  to  such  a  high  degree  (above  the 
boiling  point)  that  is  practically  destroys  it  for  commercial  purpos- 
es, and  even  where  a  somewhat  lower  temperature  is  used,  (210° 
to  215°)  there  is  sufficient  boiled  flavor  to  make  it  more  or  less  un- 
popular. 

Meanwhile  I  shall  show  the  different  purposes  for  which  pasteu- 
rization may  be  utilized,  and  describe  most  of  the  devises  proposed 
and  used. 

It  is  my  pleasant  duty  to  acknowledge  the  use  of  Dr.  H.  Weig- 
man's  excellent  little  book  on  this  subject  "  Milch  conservirung, "  the 
works  of  Profs.  Duclaux,  Freudenreich  and  Leze,  as  well  as  Bul- 
lettin  44  (Wis.  Station)  and  "Milch  Zeitung"  a  paper  which  every 
dairyman  who  reads  German  should  keep. 

J.    H.  MONRAD. 

Winnetka.  Cook  Co.  III.   Oct..  14,  1895. 

5 


CHAPTER  I. 
MILK  AND  ITS  PRESERVATION. 

Milk  as  it  comes  from  a  healthy  cow  fed  on  pure  food  is  abso- 
lutely pure  and  steril,  that  is,  if  we  could  secure  it  without  admission 
of  air  in  a  sterilized  bottle,  it  would  keep — if  not  forever — for  a  very 
long  time  indeed. 

Practically  this  is  of  course  impossible,  and  thousands  of  germs 
(bacteria)  float  in  the  dust  laden  air,  adheres  to  the  udder  the  flanks 
of  the  cow,  the  hands  and  the  clothing  of  the  milker. 

Even  supposing  that  the  utmost  precaution  is  taken,  that  the 
cows  are  carded  and  brushed  that  the  udder,  and  the  hands  of  the 
milker  are  washed,  that  the  barn  is  thoroughly  ventilated  just  before 
milking,  even  then  remains  the  favorable  breeding  place  for  bacteria 
the  end  of  the  milk  duct  in  the  teats  of  the  cow  where  they  find  the 
best  temperature  and  the  best  nutrition  in  the  few  drops  of  milk 
which  remain  from  the  previous  milking. 

But  it  must  not  be  supposed  that  all  these  bacteria  are  -undesir- 
able, some  of  them  do  no  harm,  and  some  of  them  are  useful,  not 
only  in  the  manufacture  of  cheese  and  butter,  but  also  in  aiding  us  to 
digest  the  milk. 

This  explains  why  there  is  a  difference  of  opinion  among  physi- 
cians as  to  the  desirability  of  giving  infants  sterilized  milk . 

I  am  therefore  of  the  opinion  that  wherever  we  are  sure  of  getting 
milk  from  a  healthy  cow  under  veterinary  inspection  and  with  the 
above  mentioned  safeguards,  as  well  as  the  additional  one  of  using 
only  sterilized  vessels,  or  at  least  those  which  have  been  exposed  to 
steam  or  boiling  water  for  10  or  15  minutes,  we  have  done  all  that 
can  be  expected  even  in  this  "antiseptic"  age. 

But,  when  we  come  to  the  practical  task  of  supplying  large  cities 
like  Chicago  and  New  York  with  milk  at  a  reasonable  price,  we  meet 
the  difficulty  of  an  effective  control.  In  these  cases  I  do  not  hesitate 
to  recommend  pasteurization  for.  two  reasons.  (1)  It  will,  without 
perceptibly  changing  the  taste  and  digestibility,  kill  a  great  many  if 
not  all  bacteria.  (2)  It  will  enable  the  milk  producer  and  dealer,  to 
preserve  the  milk  sweet  for  36  or  48  hours  longer  without  fear  of 
committing  infanticide  with  preservatives. 

6 


In  order,  however,  to  get  the  full  benefit  of  pasteurization  it 
should  be  done  as  quickly  after  milking  as  possible  and  the  before 
mentioned  precautions  in  the  shape  of  the  utmost  cleanliness  must 
not  be  neglected. 

CHEMICAL     PRESERVATIVES. 

The  usual  precaution  taken  by  honest  milk  shippers,  is  to  cool 
the  milk  before  hauling  it  to  the  railroad,  and  where  this  is  done 
properly  and  the  cans  kept  clean,  the  dealers  in  the  city  manage  by  a 
liberal  use  of  ice  to  sell  most  of  it  before  souring. 

But  the  eloquence  of  the  agents  for  preservatives  as  well  as  the 
inherent  laziness  of  human  nature  which  said  agents  know  how  to 
"  work,"  has  lately  dulled  the  sense  of  responsibility  in  the  shippers 
and  induced  them  to  use  these  preservatives  extensively. 

Their  use  is  made  illegal  in  most  civilized  countries  England  ex- 
cepted,  where  I  find  not  less  than  10  different  (?)  kinds  advertised 
in  the  dairy  papers  for  1895  under  the  following  names  "  Semper 
Dulcis,"  "Arcticanus,"  "Glacialine,"  "Sal  Preservare,"  "K.  J  J.  & 
B.  Preservative,"  "  Preservitas,"  "  Crystaline,"  "  Periodate,"  "Tom- 
linson's  Preservative"  and  Duncan's  Preservative. 

Add  to  this,  sundry  American  fancy  names,  and  it  may  be  im- 
agined to  what  extent  the  public  is  being  imposed  upon -by  the 
milk  dealers  who  on  their  side  are  being  imposed  upon  by  the  manu- 
facturers who  charge  from  two  to  ten  prices  for  a  fancy  name! 

I  shall  not  enter  a  discussion  on  their  comparative  value,  be  they 
composed  of  Bicarbonate  of  soda.  Borax,  Boracic  acid,  Salicylic  acid 
or  the  latest  by  "Effront"  Hydrofluoric  acid  and  Fluorites. 

No  honest  man  should  use  either  of  them  in  milk. 

PRESERVING    BY   COOLING. 

This  has,  as  before  said,  been  used  more  or  less — generally  less — 
by  all  milk  producers  and,  if  properly  done,  is  very  effective. 

Most  of  the  bacteria  do  not  develop  at  a  low  temperature  which 
however  does  not  kill  them. 

It  has  been  demonstrated  by  "CNOPF"  and  "  ESCHERICH  " 
that  they  multiply  in  milk  at  90°  Fah.  twenty- three  times  in  2 
hours  while  at  54°  they  only  multiply  four  times  in  the  same  time 
and  while  in  four  hours  at  90°  215  times,  they  only  multiply  8 
times  at  54°. 

To  show  how  enormous  the  increase  is  at  the  favorable  temper- 
ature (90°)  it  is  enough  to  say  that  in  six  hours  they  multiply 


3800  times.  Just  think  of  it!  for  every  one  of  these  little  germs, 
hundreds  of  which  may  ride  on  a  speck  of  dust  floating  in  the  air,  or 
left  in  the  seam  of  the  milk  can,  there  will  be  3800  if  the  milk  is  left 
for  six  hours  at  90° !  If  the  milk  is  kept  close  to  the  freezing  point 
the  increase  is  hardly  perceptible.  Ice  should  thus  be  the  basis  for 
all  honest  and  healthy  milk  supplies  and  the  idea  of  freezing  the 
milk  into  solid  blocks  lies  near. 

This  has  been  done  in  Paris  (France)  by  "  G.  B.  Guerin." 
The  milk  was  filled  in  vessels  which  when  frozen  by  a  refrigerator 
machine,  were  insulated  for  transportation.  Frozen  milk  has  been 
used  for  years  on  board  ocean  steamers. 

As  it  takes  quite  a  while  to  freeze  the  milk  solid,  there  is  a  draw- 
back in  its  creaming  during  the  process,  so  that  the  "block"  consists 
of  a  very  poor  layer  at  the  bottom  with  one  of  cream  on  top  and  a 
very  concentrated  not  frozen  milk  in  the  funnel-shaped  indentive  in 
the  middle  of  the  block  Thus  a  thorough  mixing  after  melting  in 
made  rather  difficult. 

This  phenomenon  has  even  been  suggested  for  the  condensing 
of  milk  instead  of  heat  which  will  be  mentioned  later  on. 

Lately  Mr.  Casse  of  Denmark  has  taken  a  patent  on  a  process 
irifreezing  milk  which  has  been  utilized  in  shipping  large  quantities 
to  the  London  market. 

Part  of  the  milk  is  frozen  in  solid  blocks  and  these  are  packed 
in  large  pine  casks  which  are  provided  with  certain  hooks  to  hold  the 
ice  in  place.     The  cask  is  then  filled  completely 
with  milk,  that  has  been  cooled  to  34°.      The 
casks  are  more  or  less  in- 
sulated in  the  cars  and  on 
board  the  steamers  by  cov- 
ering them    with  sawdust, 
and    the    milk    arrives    in 
London  in  a  sufficient  good 
condition     to    alarm     the 
brittish  dairymen. 

I  understand  however 
that  before  freezing  the 
milk  is  pasteurized. 


Fig.   i. 


Fig.  2. 


PRESERVING  IN  VACUUM. 

In  L'liidustrie  Latiere  May  10th.  1891.  M.  C.  Nourry  expresses 


9 

his  belief  in  this  system  and  though  I  do  not  share  this  belief,  it- 
may  be  of  interest  to  put  it  on  record  here.  Figs.  1  and  2  represent 
the  proposed  can,  A  is  the  body  of  the  can  preferably  enamelled,  c 
is  the  piston  screw  which  is  turned  by  the  handle  D.  B  is  the  piston 
head  with  valve  G  opening  up  'and  F  opening  downwards.  H  is  the 
opening  in  the  cover  and  J  a  slide  which  slides  in  a  groove  on  the 
lower  side  of  the  cover. 

Suppose  the  pistonhead  B  is  at  the  top  ab,  the  can  is  full  of 
air.  By  screwing  the  pistonhead  down  to  cd  the  air  is  expelled 
through  the  valve  G. 

The  milk  is  now  poured  in  by  the  opening  H  so  as  to  fill  the 
whole  can  and  the  opening  H  as  well.  This  drives  all  (or  nearly  all) 
the  air  out  and  the  slide  J  is  closed. 

Pistonhead  is  then  screwed  up  to  ab,  letting  the  milk  through 
by  F  into  the  space  c  d  e  f  where  it  is  free  from  air. 

When  the  milk  is  needed,  a  few  turns  on  piston  will  press  some 
through  G  and  it  is  poured  out  by  H.  The  apparatus  is  cleaned  by 
unscrewing  the  cover  at  v  and  the  inside  of  the  can  as  well  as  the 
pistonhead  may  be  made  of  glass! 

Granted  that  this  process  will  do  all  that  it  is  claimed,  granted 
it  will  prevent  the  cream  from  rising,  granted  that  the  anaerobic 
microbes  cannot  develop  without  their  aerobic  cousins  have  prepared 
the  way  for  them  and  granted  that  the  latter  cannot  live  without  air. 
Granted  all  this,  my  readers  will  agree  with  me  that  the  cost  of  such 
cans  would  preclude  their  use. 

PRESERVING  BY  ELECTRICITY. 

This,  like  butter  and  cheesemaking  by  electricity,  has  been 
talked  about,  but  while  experiments  seem  to  have  proved  that  elec- 
tricity may  to  a  certain  extent  paralyse  microbes,  nothing  practical 
has  been  evolved  as  yet. 

PRESERVING  BY  HEAT. 

It  has  been  shown  how  the  bacteria  germs  develop  best  at  about 
blood  heat  and  how  their  development  is  reduced  all  the  more,  the 
colder. they  are  kept, — but  excessive  heat  has  a  similar  and  even  bet- 
ter effect.  This  has  been  known  for  ages  and  the  preservation 'of 
milk  and  cream  by  boiling  is  a  common  precaution  among  house- 
keepers. 

Yet,  unless  the  milk  is  cooled  down  and  kept  cool,  the  effect  is 
only  to  keep  it  sweet  for  12  to  24  hours  longer  and  the  boiled  taste, 


10 

to  which  so  many  people  object,  prevents  its  general  use.  This  taste 
is  much  more  pronounced  in  milk  heated  in  open  vessels  than  in 
milk  sterilized  under  steam  pressure  in  the  modern  apparatus  and  yet 
there  is  the  same  objection  of  its  being  less  digestible  by  the  coag- 
ulation of  the  albumen.  Compare  the  digestibility  of  a  soft  boiled 
and  a  hard  boiled  egg  or  that  of  a  raw  and  boiled  oyster. 

PRESERVING  BY  CONDENSING. 

If  this  boiled  taste  were  not  objectionable,  it  seems  to  me  that 
condensed  milk  as  lately  made  without  addition  of  sugar  would  be  a 
more  rational  way  of  solving  the  milk  supply  of  large  cities,  but 
though  this  has  been  attempted  in  several  large  places,  it  can  not  be 
said  to  have  become  very  popular.  Condensing  milk  with  addition 
of  sugar  has  been  and,  I  believe,  will  be  the  favorite  method  of  pre- 
serving milk  for  ship's  use  and  in  mining  camps,  where  the  trans- 
portation of  75%  water  is  quite  an  item. 

As  condensing  requires  a  large  and  expensive  plant  it  is  no  use 
to  more  than  mention  it,  unless  it  be  to  draw  the  attention  of  city 
milk  inspectors  to  the  necessity  of  having  an  eye  to  the  frauds  in 
these  preparations,  as  I  have  tested  several  samples  which  showed 
they  were  nothing  but  condensed  skim  milk.  I  refer  also  to  the  so= 
called  evaporated  cream,  often  simply  condensed  new  milk. 

I  may  in  this  connection  express  the  opinion  that  at  the  present 
demand  for  these  goods  there  is  at  present  more  than  enough  factories 
to  supply  it,  and  that  farmers  should  bevery  cautious  about  establish- 
ing small  inefficient  plants,  they  will  find  it  difficult  to  compete  with 
the  two  world  renowned  firms  "  BORDEN  and  ANGLO  SWIZZ. 

Whatever  the  new  system  of  condensing  milk  by  freezing  may 
turn  out  to  be,  I  cannot  foresee,  but  unless  such  milk  is  kept  frozen 
or  nearly  so,  it  seems  that  its  keeping  quality  must  be  very  problem- 
atic. 

It  is  claimed  (Me  Intyre)  that  by  freezing  the  milk  in  shallow 
metal  pans  it  is  possible  to  secure  a  thin  layer  of  pure  ice  on  top  and 
by  breaking  this  up  the  whole  mass  of  milk  is  converted  into  a  mix- 
ture of  ice  crystals  and  condensed  milk. 

This  mixture  is  put  into  a  large  separator  like  those  used  in 
sugar  factories  and  the  condensed  milk  strained  from  the  crystals  by 
centrifugal  force. 

The  remaining  crystals  are  said  to  analyze  0.2  of  solids. 
This  system  would  have  the  advantage  of  a  natural  flavor,  but  I  fear 
it  will  not  prove  practical. 


11 

PRESERVING  BY  PASTEURIZING. 

While  the  heating  of  milk  to  boiling  point,  or  there  about,  always 
gives  a  boiled  flavor,  it  is  possible  to  reduce  this  so  as  to  make  it 
barely  perceptible,  by  heating  only  to  150°  to  155°  Fah. 

Experiments  have  shown  that  if  the  milk  is  kept  at  this  temper- 
ature for  20  to  30  minutes  most  of  the  bacteria  will  be  killed. 

First  of  all  the  lactic  acid  bacteria  will  succumb  and  this  is  the 
fellow  which  generally  "  loppers  "  the  milk. 

But  other  and  more  dangerous  bacteria  among  those  which  are 
most  liable  to  be  found,  are  also  killed. 

Thus  did  "BITTER"  find  that  30  minutes  at  155°  killed  the 
tubercle,  the  typhoid  and  the  cholera  baccillus. 

But  there  are  also  others  which  require  a  temperature  of  230° 
and  more  to  destroy — and  it  is  thus  evident  that  a  perfect  safeguard 
is  not  even  obtained  by  heating  to  212°  or  215°. 

And  if  this  is  so,  it  seems  to  me  absurd  to  attempt  to  overcome 
the  popular  prejudice  against  the  "boiled  flavor'1  when  we  can 
secure  a  safeguard  against  the  most  common  dangers  by  heating 
only  to  155°  which  does  not  develop  that  flavor. 

But.  while  heating  to  boiling  point  and  even  heating  to  155° 
kills  most  of  the  bacteria,  it  does  not  kill  their  spores,  and  hence 
if  the  milk  is  left  at  a  favorable  temperature  (between  80°  and  100°) 
for  any  length  of  time,  the  genus  will  develop  and  the  battle  com- 
mence anew. 

The  milk  must  therefore  be  cooled  immediately  as  low  down  as 
possible,  at  least  to  50°,  and  it  is  of  the  highest  importance  that  this 
is  done  quickly,  especially  between  the  temperature  of  120°  and  70°. 
It  matters  less  if  the  cooling  is  slow  from  155°  to  120°. 

INTERMITTENT  PASTEURIZATION. 

In  view  of  the  above  fact,  it  has  been  proposed  by  Dahl  to  heat 
the  milk  inclosed  in  vessels  to  158°  f or  |  hour,  then  cool  to  104°  for 
the  same  time,  then  heat  again  and  cool,  in  all  four  times  At  last 
heat  it  to  175°  or  212°  for  half  an  hour  and  cool  to  55°. 

This  is  however  neither  sterilizing  nor  pasteurizing  and  is  sim- 
a  modification  of  the  intermittent  sterilization  proposed  by  Tyndall, 
and  though  very  effective  it  is  very  complicated  and  expensive. 
Large  quantities  of  milk  has  nevertheless  been  shipped  to  London 
from  Norway,  preserved  by  this  %i  DAHL  "  method. 


12 

Meanwhile  I  have  made  a  few  experiments  which  lead  me  to 
believe  that  if  an  increased  safety  and  keeping  quality  is  desired 
the  following  process  may  be  practical  It  is  simply  a  modification 
of  Dahl's  and  is  to  heat  to  155°.  Keep  it  there  for  half  an  hour 
then  cool  to  100°  and  keep  it  between  90  and  100  for  2  or  3  hours, 
then  heat  to  155°  for  half  an  hour  and  cool  to  50°. 

While  no  bacteriological  examination  controlled  these  experi- 
ments I  secured  a  prolonged  keeping  quality  over  and  above  the 
single  heating  and  cooling  of  about  12  hours. 

PASTEURIZING  FROM  THE  MILK  SHIPPER'S  STANDPOINT. 

In  the  above  I  have  chiefly  discussed  the  advantages  of  pasteur- 
izing from  the  consumer's  standpoint  in  so  far  as  its  protecting  them 
against  dangerous  germs. 

But  to  the  milk=shipper,  the  main  question  is  the  increased 
keeping  quality,  and  to  be  protected  against  the  losses  incurred  by 
sour  milk,—  often  large  in  hot  weather,  and  always  larger  when  there 
is  a  surplus  of  milk  on  the  market  (queer  is'nt  it?)  If  we  consider 
these  losses  I  believe  that  pasteurization  will  pay  the  shipper  to  large 
cities  as  a  business  proposition  by  its  increased  keeping  quality. 

And  the  more  so,  as  the  middlemen  should  certainly  be  able  to 
handle  this  milk,  the  keeping  quality  of  which  is  at  least  12  to  24 
hours  better,  at  a  smaller  margin. 

Nor  should  the  consumer  object  to  paying  something  extra  for 
the  extra  protection  which  the  pasteurizing  gives  him. 

STERILIZING. 

Though  I  consider  it  absurd  to  object  to  the  insignificant 
'•  boiled  flavor "  which  the  best  sterilizing  apparatus  leave  in  the 
milk,  and  though  I  acknowledge  that  if  pasteurizing  is  good  as 
a  protection  against  infection  and  as  a  means  of  preservation,  steri- 
lizing is  certainly  better,  I  write  for  the  great  army  of  practical 
dairymen,  and  for  these  sterilizing  with  its  rather  expensive  appar- 
atus is  of  less  interest  and  hence  I  confine  myself  to  pasteurizing. 

I  just  mention  the  apparatus  shown  at  the  Columbian  Expo- 
by  Popp  &  Becker  of  Berlin,  which  is  advertised  in  German  papers 
under  the  name  of  "  STERILICON  "  and  for  which  F.  Correll  &  Co. 
182  Nassau  Street,  New  York  is  agent.  Neuhauss  Gronwald  Oehl- 
mann  also  showed  his  apparatus  both  for  bulk  and  bottle  sterilizing 
and  showed  it  in  working  order. 

Besides  this  Dr.  Weigman  describes  one  made  by  Paul  Hitter 
von.  Hamm. 

Any  one  who  studies  the  apparatus  described  for  pasteurizing 
can  easily  adapt  or  modify  some  of  them  for  sterilizing. 

But  if  care  is  needed  for  pasteurizing  much  more  care  is 
required  for  sterilizing  as  the  object  here  is  not  only  to  kill  most  of 
the  bad  bacteria,  but  also  to  preserve  the  milk  not  for  days  or  weeks, 
hut  for  months. 

I  sampled  milk  sterilized  in  the  "  Sterlicon"  which  was  claimed 
to  be  6  months  old  and  which  was  perfect. 


CHAPTER  II. 
THE  FARM  PASTEURIZER. 

In  giving  a  review  of  the  different  apparatus  proposed  for  pas- 
teurizing I  regret  to  say  that  it  seems  to  me  that  none  of  them  are 
perfect  though  most  of  them  fulfill  their  object. 

It  may  also  here  be  in  place  to  make  it  clear  that  the  process  and 
apparatus  needed  in  pasteurizing  milk  or  cream  for  commercial  pur- 
poses is  different  from  what  may  be  used  in  pasteurizing  cream  for 
butter  making  or  milk  for  cheese  making. 

In  the  latter  two  cases  it  has  been  proved  sufficient  to  heat  to 
155°  or  160°  and  cool  immediately  to  65°  or  70°  as  the  "starter" 
is  then  added  and  the,  therein  contained,  right  kind  of  bacteria  have 
a  chance  to  develop  and  predominate  before  any  of  the  bad  bacteria 
get  time  to  recover  from  the  paralyzing  effect  of  the  heating. 

Otherwise  the  keeping  of  the  milk  or  cream  at  155°  for  at  least  20 
minutes  (30  is  better)  is  essential,  and  this  has  caused  bacteriologists 
like  "Bitter"  and  "Russell"  to  condemn  the  continuous  pasteurizing 
apparatus 

In  this  they  are  right  when  used  as  at  present,  but  it  will  be 
shown  later  that  the  objection  is  not  tenable,  as  the  temperature  may 
easily  be  maintained  for  the  desired  period  by  introducing  an  insul- 
ated storage  tank  between  any  of  the  continuous  heaters  and  coolers, 
a  plan  which  was  first  proposed  by  me  in  Hoard's  Dairyman. 

Yet  it  is  important  that  the  readers  understand  the  necessity  of 
this  difference,  and  when  they  choose  an  apparatus  to  do  so  with  a 
view  of  the  desired  object. 

The  beauty  of  this  process  is  that  anybody  may  use  it  on  a  small 
scale  without  investing  any  money  in  special  apparatus  more  than  a 
small  thermometer.  Take  a  glass  jar,  a  tin  can  or  bucket  holding  the 
desired  amount  of  milk,  and  place  it  in  a  boiler  with  warm  water  on 
the  stove. 

Stir  the  milk  continuously  until  it  is  155°  Fahrenheit,  and 
see  to  it  that  when  it  has  reached  that  temperature  the  water  in  the 
boiler  is  only  a  degree  or  two  higher. 

If  it  should  be  higher,  reduce  it  by  adding  cold  water.      Place 

13 


14 

the  boiler  where  the  temperature  will  remain  stationary  for  20  to  30 
minutes  and  cover  the  milk  can. 

Meanwhile,  have  a  tub  rilled  with  cold  water,  preferably  with  ice 
water,  and  place  the  milk  can  in  it.  Moving  the  can  round  with  one 
hand  (so  as  to  stir  the  water),  the  milk  is  stirred  with  the  other  hand 
until  50  degrees  cold. 

Where  there  is  a  tank  with  flowing  cold  water,  it  is  enough  to 
stir  the  milk,  but  where  neither  this  nor  ice  are  at  hand,  the  quantity 
of  water  must  be  regulated  according  to  its  temperature. 

If,  as  for  instance,  there  are  20  Ibs.  of  milk  at  155°  that 
we  desire  to  cool  to  60°  (50  would  be  better),  we  have  to  cool 
20  Ibs.  95°  or  1900  units. 

Supposing  then  we  have  water  at  our  command  at  48°; 
then  we  must  theoretically  have  158J  Ibs.  of  this  water  to  reduce  the 
milk  to  60°,  bat  practically  this  is  not  enough  and  it  would  be 
too  slow  work,  hence  I  consider  that  300  Ibs.  of  such  water  would  be 
nearer  the  mark. 

This  question  of  cooling  is  the  great  stumbling  block  which  for 
years  will  prevent  farmers  from  pasteurizing  the  milk.  Indeed,  I 
feel  inclined  to  make  the  broad  assertion  that  unless  there  is  flowing 
water  of  not  more  than  48°  or  else  a  good  supply  of  ce,  pas- 
teurizing should  not  be  attempted. 

But,  as  I  have  urged  again  and  again,  there  is  no  reason  why 
every  farmer  should  not  lay  in  a  stock  of  ice.  In  Sweden  I  had  my 
ice-heap  simply  covered  with  saw  dust.  There  is  no  need  of  expensive 
ice-houses,  and  a  stock  of  ice  will  prove  a  blessing  to  the  housekeeper 
and  useful  for  other  purposes. 

As  to  ice,  the  theoretical  amount  required  to  cool  20  Ibs.  95° 
would  be  about  14  Ibs.,  but  practically  it  will  take  about  pound 
for  pound  unless  the  first  cooling  is  done  with  water.  In  that  case 
-J  Ib.  of  ice  to  1  Ib.  of  milk  may  be  figured  on. 

Pasteurizing  costs  money  for  fuel  to  heat  and  ice  to  cool,  and 
the  latter  is  the  most  expensive,  but  even  if  we  take  the  highest 
amount  of  ice,  the  cooling  will  after  all  only  cost  10  cents  for  100  Ibs. 
if  the  ice  is  $2.00  per  ton. 

It  is  an  easy  matter  for  anyone  who  has  a  thermometer  to  make 
the  above  experiment  on  a  small  scale  and  convince  himself  of  the 
effect.  Unless  more  than  200  Ibs.  are  to  be  pasteurized  I  see  no  need 


15 


of  buying  any  expensive  apparatus. 
Get  as  many  shot-gun  cans,  8 
inches  in  diameter  and  22  inches 
high,  holding  40  Ibs.  each,  as  may 
be  needed.  Place  them  in  an  ob- 
long boiler  (Fig.  3),  made  to  order 
if  necessary.  Get  a  suitable  tank 
for  cooling,  and  a  stirrer  (see  Fig. 
Fig-  3.  3).  That  is  all  there  required. 

I  acknowledge,  however,  that  if  money  and  steam  is  at  command, 
it  is  less  work  to  use  some  special  apparatus  than  to  keep  four  or  five 
cans  stirred  by  hand,  yet  part  of  this  gain  is  counterbalanced  by  the 
increased  labor  in  keeping  the  apparatus  clean,  and  at  present  I  know 
of  nothing  better  for  small  quantities  than  common  shot=gun  cans. 


CHAPTEK  III. 


THE  PASTEURIZING  HEATER. 

In  writing  the  history  of  the  apparatus  which  have  been  and  are 
used  practically,  I  find  it  impossible  to  mention  them  in  their  proper 
chronological  order. 

It  must  always  be  remembered  that  a  pasteurizing  apparatus 
must  consist  of  a  heater  and  a  cooler  unless  indeed  the  same  appara- 
tus is  used  for  both  as  in  Prof.  Reessell's,  John  Boyd's  and  others. 

In  Denmark  the  first  heat- 
er used  was  the  one  constructed 
by  the  late  Prof.  Fjord  for  heat- 
ing the  milk  for  the  separators 
Fig.  4.  This  consists  of  a 
strong  wooden  barrel  D  in 
which  a  tinned  copper  vessel  c 
is  inserted.  A  stirring  appara- 
tus K  prevents  the  milk,  which 
enters  at  M  through  H,  from 
scorching  on  the  side.  Steam  is 
introduced  by  F  if  exhaust  and 
E  if  direct  steam  is  used.  Con- 
densed water  escapes  through  G. 
The  milk  outlet  not  shown  in 
the  illustration,  is  above  the 
the  wood.  The  cooler  used  is 
generally  of  the  Lawrence 
type. 

Fi£-  *-  In    Sweden  the  first  Laval 

Pasteurizer  (see  Fig.  14,  page  21)  represents  another  principle.  The 
milk  is  pumped  up  over  a  series  of  disks,  the  upper  ones  being  heat- 
ed by  steam,  the  lower  ones  cooled  by  water. 

Both  these  were  designed  originally  for  pasteurizing  the  skim 
milk,  a  practice  to  which  the  economical  sense  of  the  Scandinavian 
farmers  insisted  on  soon  after  the  introduction  of  the  separators. 

The  Fjord  heater  has  the  advantage  of  holding  the  milk  a    little 


17 


longer  warm  than  the  other,  but  as  far  as  practical  results  they  are 

about  alike  and  the  features  of 
both,  may  be  traced  in  most  of 
the  German  and  English  heat- 
ers. 

FJORD    HEATERS   (CHURN 
HEATERS). 

Thus  in  England  R.  A. 
LISTER  &  CO  of  Dursley  make 
the  one  illustrated  in  Fig  6  and 
judging  from  appearance  a  very 
substantial  and  well  made  heat- 
er it  is. 

In  Germany  "  Bergendorf er 
Eisenwerk '"  constructs  an  ap- 
paratus shown  in  Fig.  7.  The 
main  difference  is  the  milk  in- 
take which  is  from  an  open 
gutter  M  into  the  cover  which 
has  an  open  pipe  in  the  centre 
round  the  shaft  of  the  stirring 
apparatus.  The  steam  enters  at 
s  and  condensed  water  escapes 
at  N.  The  milk  outlet  is  at  K 
and  the  last  milk  is  emptied  at  v. 

The  well  known  manufact- 
urer Ed  Ahlborn  of  Hildesheini 
makes  a  very  neat  modification 


Fig.  7. 


Fig.  9. 


18 


Fig.  8. 


shown  in  Figs.  8  and  9.  The  apparatus  is 
swung  on  pivots.  The  steam  enters 
through  one  of  them  (b),  this  facilitates 
the  cleaning  of  the  apparatus.  The  con- 
densed water  escapes  at  d,  while  the  milk 
enters  by  a  cup  a  a  which  is  connected 
with  the  stirring  apparatus  and  provided 
with  two  tubes  which  lead  to  the  bottom. 
The  milk  escapes  by  c. 

A.  ROSSLER  of  Berlin  constructs  a 
similar  apparatus  and  so  does  "  AHRENS  " 
but  his  apparatus  has  a  larger  capacity 
and  thus  exposes  the  milk  to  the  heat  for 
a  longer  time. 


Messrs.  D.    H. 
BURRELLof  Little 

Falls  N.  Y.  con- 
structed another 
modification  of  this 
apparatus  sugges- 
ted by  Mr.  J.  D. 
Frederiksen.  This 
is  illustrated  in 
Fig.  10.  It  has 
the  wooden  tub  A. 
but  the  inner  ves- 
sel B  B  B  B  has  H 
cone  in  the  centre 
B'  B'  B'  B'  which 
leaves  a  deep  an- 
ular  vat  M  with  a 
stirrer  D  D  D  D.' 

The  milk  enters  at  H  and  the  stirrer  is  driven  by  a  cord  pulley  L 
below  the  bottom  which  is  connected  by  a  shaft  N  through  the  tube 
K  K.  Steam  enters  at  s  through  a  perforated  coil  s  s  which  ends  in 
the  centre  of  the  cone.  The  space  o  o  o  o  is  filled  with  water  and 
has  an  overflow  pipe  not  shown.  The  last  milk  is  emptied  at  v  and 
the  water  at  w.  The  top  of  the  cone-B'  B'  is  kept  below  the  surface 
of  the  milk  which  escapes  at  p.  In  order  to  prevent  steam  from 
forcing  the  air  from  the  cone,  an  aircock  is  provided  at  a. 


Fig.  10. 


19 

The  apparatus  holds  500  Ibs.  and  thus  exposes  the  milk  for  15 
minutes  to  the  heat  if  2000  Ibs.  an  hour  is  run  through  it. 

The  objection  to  all  these  apparatus  is  that  the  stirrers  keep  on 
mixing  ths  new  cold  milk  with  the  heated  and  this  objection  is  the 
greater  the  smaller  the  quantity  of  milk  is  which  the  apparatus 
holds. 

In  spite  of  the  stirrers  running  close  to  the  walls,  there  will 
always  be  some  coagulated  albumen  on  the  sides  and  it  has  been 
proposed  to  have  the  stirrers  covered  with  brushes  as  has  been  done 
in  the  case  of  other  apparatus  which  will  be  shown  later. 

All  the  above  mentioned 
apparatus  were  designed  to  heat 
the  milk  to  150°  or  160°  Fah.  only, 
but  it  is  in  order  here  also  to  men- 
tion the  two  latest  sterilizing 
heaters  which  of  course  may  be 
used  for  pasteurizing,  as  they  evi- 
dently are  an  evolution  of  the 
afore  mentioned  heaters. 

It  is  true  KLEEMAN'S  Fig.  11 
may  be  also  said  to  be  a  simplifi- 
cation of  his  previous  rather  com- 
plicated but  effective  sterilizer. 
The  milk  enters  at  the  bottom 
of  the  vessel  at  M  in  the  cen- 
tre of  the  cone,  flows  upward 
and  then  down  in  the  anular  ring 
and  up  again  compelled  by  a  cor- 


P'.g.  11. 


responding  anular  water  tank  which  is  attached  to  the  cover. 

The  steam  or  hot  water  is  found  in  s,  s'  and  s"  and  the  milk 
passes  between  these  leaving  at  o.  The  dasher  D  D  D  D  prevents  the 
scorching  of  the  milk. 

The  milk  is  forced  through  the  apparatus  and  elevated  from  o 
up  to  the  cooler  by  a  force  pun^p.  ^ 

In  Fig.  12.  we  find  a  similar  idea  by  Mr.  W.  Wetterling  of 
Wismar.  Germany.  Two  steam  chambers  are  inserted  in  a  barrel  A 
one  (T  in  the  centre  and  another  E  ringformed,  leaving  an  anular 
space  between  them. 

The  milk  enters  into  this  by  L  and  rises  between  the  two  steam 


20 


Fig.  13.     Dierk  &  Mollman's  Heater, 


12. 


chambers  overflowing  the  outside  steam 
chamber  E  and  then  down  again  be- 
tween E  and  a  rotating  cylinder  B  and 
finally  up  in  the  barrel  and  out  by  M. 
The  rotating  cylinder  B  has  brushes 
attached  and  so  have  the  stirrers  F  which 
are  screwed  in  the  top  of  the  rotating 
cylinder. 

The  pulley  D  revolves  the  cylinder 
and  the  stirrers  which  brush  the  steam 
chambers  on  both  sides  continuously 
and  thus  prevent  the  scorching. 

DIERKS  D.  MOLLMAN  hi  Osiiab- 
ruck  also  aims  to  prevent  scorching  by 
providing  the  dasher  with  brushes  see  Fig.  18.  The  milk  is  forced 
through  it  with  the  milk  pump  A  and  passes  between  two  cylinders 
which  are  placed  in  a  tank  D,  and  from  there  it  is  forced  up  through 
the  pipe  M  to  the  cooler. 

The  rod  E  rotates  the  stirrer  s  which  is 
provided  with  brushes.  The  steam  pipe  c 
has  a  lower  opening  into  D  and  an  upper  one 
in  the  centre  of  B  shown  by  the  arrows. 

The  cover  of  the  outer  cylinder  can  be 
taken  off. 

««  HOCHMUTH  "  has  also  left  his  surface 
heaters  described  elsewhere  and  constructs 
an  apparatus  with  stirrer  which  he  rotates  by 
the  steam  used  for  heating. 

SURFACE    HEATERS   WITH    MILK    EX- 
POSED. 

We  have  thus  traced  the  Fjord  heater  in 
all  its  evolutions  and  turn  now  to  those 
heaters  where  the  milk  is  allowed  to  trickle 
over  the  outside  of  a  heating  surface  by  it's 
own  gravity. 

In  Sweden  DE  LAVAL  constructed  the 
well  made  if  rather  expensive  combined  heat- 
er and  cooler.  Fig.  14. 


Fig.  14. 


22 


Fig.  15. 

heater  placed  horizontally  Fig. 
16.  and  also  one  with  both 
heater  and  cooler  in  a  horizon- 
tal position.  Fig.  17.  In  addi- 
tion to  this  change,  he  also 
adopted 
a  cover 


In  Germany  Hr  von  F.  HOCHMUTH 

adapted  the  Lawrence  cooler  to  his  pur- 
pose as  shown  in  Fig.  15.  It  is  divid- 
ed in  three  parts.  The  lower  one  acts 
as  cooler,  the  water  enters  at  the  bot- 
tom and  is  then,  when  warmed  at  the 
top  of  the  cooler  led  through  a  curved 
pipe  into  the  upper  part  leaving  at  a. 
There  the  heat  absorbed  from  the  milk 
is  utilized  for  the  preliminary  heating. 
Meanwhile  the  centre  part  is  heated  by 
steam  entering  at  D  and  the  condensed 
water  escaping  at  c. 

We  find  the  same  objection  to  this 
apparatus  as  to  the  Laval,  in  the  great 
drop,  which  requires  the  milk  to  be 
pumped.  This  led  Mr.  Hochmuth  to 
modify  it  and  construct  one  with  the 


Fig.  IB. 


Fig.  17. 

which  protects  the  milk  against  the  air  as  well 
compels  it  to  follow  the  curvature  of  the  cor- 
rugated surface  instead  of  flowing  on  top. 

LAWRENCE  also  constructed-  his  appar- 
atus with  a  cover  for  the  heater  (see  Fig.  18.) 
in  which  is  used  a  hot  water  circulation  system 
(a— b). 

There  is  thus  no  end  to  the.  combinations 
of  heaters,  indeed,  every  cooler  devised  may 
be  used  as  heaters  and  vice  versa,  but,  as  a 
rule,  it  requires  twice  the  cooling  surface  to 
cool  that  it  does  to  heat  100°. 

Running  the  milk  over  an  exposed  surface 
may  be  objected  to  from  a  strict  bacteriologi- 


•al  standpoint,  but  practically  with  the  milk  such  as  we  receive 


23 


believe  it  is  rather  an  advantage  while  it  is  heating  arid  during  the 
first  cooling,  as  it  will  drive  out  many  taints  which  have  not  a  bacter- 
iological origin.  Dur- 
ing the  last  cooling  it  is 
safer  to  have  the  surface 
protected.  If  the  milk 
is  perfect,  it  is  better  to 
exclude  the  air  as  much 
as  possible. 

SURFACE  HEATERS 

WITH  MILK  PRO= 

TECTED. 

«*CARL  THIEL  " 
as  early  as  1886  adopted 
a  system  of  heater  Fig. 
19  where  the  milk  is  not 
exposed  to  the  open  air. 
It  consists  of  a  tinlined 
wooden  cylinder  a  be- 
tween which  and  a  cor- 
rugated cylinder  is  a 
perforated  steam  coil  o 
with  steam  entering  at 
h  thus  heating  the 
water  to  the  desired 
temperature  read  off  on 
the  thermometer  b. 
The  overflow  water  es- 
capes at  p  and  is  emp- 
tied at  n. 

The  milk  flows  from 
the  tank  x  on  to  the 
curved  cover  which  is 
perforated  so  as  to  dis- 
tribute the  milk  evenly 
on  the  upper  corrugation  from  whence  it  flows  to  the  bottom  and  out 
by  i  and  k,  the  thermometer  m  showing  its  temperature, 

Dr  Fleishman  heated  1250  Ibs.  of  milk  per  hour  from  66°  to  140° 
Fah.  with  the  heating  water  only  158°. 


Fig.  18. 


24 


Theil  used  a  similar  constructed  cooler,  but  of  course  any  kind 
of  cooler  can*  be  used. 

In  France  MR.  F.  FOUCHE  constructed  what  he  calls  a  multi- 
tubular  pasteurizer.     Fig.  20. 

The  milk  leaves  the  tank  M  and 
enters  the  bottom  of  the  heater 
which  is  heated  by  steam  entering  at 
S.  After  passing  through  a  lot  of 


Fig.  19.  Fig.  20. 

straight  tubes  the  milk  leaves  the  heater  and  enters  the  cooler  at  the 
top.  The  tubes  in  the  cooler  are  cooled  by  water  from  tank  w. 
This  apparatus  fills  the  bill  as  far  as  excluding  the  air  during  the 
entire  operation,  but  whether  it  has  obtained  any  extensive  use  I  do 
not  know.  It  can  be  cleaned  by  loosening  the  top. 

Prof.  Leze  describes  a  heater  made  by  HIQNETTE  devised  by 
COLLET.  It  is  a  series  of  tubes  arranged  zig  zag  like  the  Lawrence 
cooler  see  A  Fig.  39,  but,  instead  of  having  only  one  tube  there  are 
three  concentric  tubes  which  are  joined  together  with  specially  con- 
structed concentric  elbows  held  in  position  by  bolts. 

By  loosening  these  bolts  the  tubes  can  easily  be  taken  apart. 

The  milk  circulates  between  the  centre  tube  and  the  second  and 
the  hot  water  circulates  in  the  opposite  direction  in  the  centre  tube 
and  between  the  second  and  third  one.  This  is  said  to  be  a  very 
effective  heater. 

As  an  experiment  I  designed  the  apparatus  for  Mr.  A.  H.  Barber 
of  Chicago,  which  is  illustrated  in  Fig.  21.  This  is  really  an  adap- 
tion of  a  cooler  illustrated  by  Dr.  Fleischmaun  and  made  by  Jelliiiek 


25 


Romaiiowsky  years  ago.  Or  it  might  be  said  to  be  an  adaptation  of 
the  latest  De  Laval  Heater  shown  in  Fig  5.  It  consists  of  4  sets  of 
tin  cans  A  B  c  &  D  placed  inside  a  galvanized  or  wooden  tank  E.  The 

milk  enters  at  N 
and  passes  through 
a  two  inch  tube  in 
the  can  A  A.  From 
there  it  escapes 
through  the  perfor- 
ated holes  K  in  the 
rim  at  the  bottom 
into  the  -can  B  B 
and  rises  up  and 
flows  through  4 
pipes  x  into  the 
third  can  cc. 
Here  it  goes  down 
again  as  in  A  and 
escapes  through 

21-  the  perforated  rim 

into  the  last  can  D  which  is  provided  with  an  overflow  M  and  draw  off 
faucet  P. 

The  water  in  the  cans  is  either 
circulated  hot  or  heated  by  steam 
through  the  pipes  s  which  are  pro- 
vided with  a  steam  jet  arrangement 
which  sets  the  water  in  a  strong  cir- 
cular motion.  The  overflow  nipples 
(o),  as  well  as  the  steampipes,  are 
connected  by  rubber  hose  with  their 
respective  pipes. 

I  may  say  here,  that  of  all  sys- 
tems of  heating  (excepting  direct 
steam),  I  prefer  to  have  a  hot  water 
circulation  (by  the  aid  of  a  rotary 
pump);  it  gives  a  more  even  temper- 
ature. 
Fig.  5.  The  above  apparatus  heated  2,000 


26 


Ibs.  of  milk  per  hour  from  54°  to  155°  Fah.,  with  a  circulation  of 
water  at  180°.  Used  as  a  cooler,  it  cooled  only  1,000  Ibs.  per  hour 
from  155°  to  60°  with  water  pumped  over  and  over  through  a  tank 
with  ice. 

In  Sweden  DE  LAVAL  solved  the  protection  problem  as  shown 
in  Fig.  5,  which  takes  the  place  of  the  heater  in  his  combined  heater 
and  cooler  (Fig.  14). 

This  apparatus  consists  of  two  closed  double  vessels  fitting  one 
into  the  other  in  such  a  way  as  to  form  concentric  narrow  apertures 
of  large  surface,  through  which  the  milk  is  forced.  The  aperture  is 
only  about  -J  of  an  inch  and  the  milk,  which  is  kept  in  constant 
motion,  is  rapidly  and  evenly  heated,  without  allowing  any  albumen 
to  coagulate. 

Each  vessel  has  a  pipe  (a)  which  passes  down  close  to  the  bot- 
tom ;  these  two  pipes  are  at  the  upper  end  joined  at  b  where  the  steam 
enters. 

Both  vessels  are  also  connected  by  a  pipe  (c)  by  which  the  con- 
densed steam  escapes  from  the  inner  vessel  into  the  outer,  from 
which  it  again  flows  through  the  pipe  (d).  The  inlet  of  the  milk  is 
regulated  by  an  ordinary  regulator  cup  (e)  with  float,  same  as  used 
on  the  separators.  After  the  milk  has  passed  down  through  the  inner 
conical  aperture,  it  rises  through  the  outer  one  and  flows  over  the  rim 
of  the  annular  receiver  placed  round  the  above  named  regulator  cup, 
and  flows  off  through  the  pipe  (g).  At  the  base  of  the  outer  vessel 
are  fitted  a  faucet  ( h )  ( for  drawing  off  the  milk  remaining  in  the  ap- 
H  paratus  after  the  work  is  finished)  and  a 

.  screw-plug  (1)  for  emptying  out  the  heating 
water  from  the  outer  vessel.  The  inner  ves- 
sel is  emptied  of  its  water  through  the  open- 
ing n,  by  means  of  a  syphon. 

The  apparatus  is  made  in  three  sizes: 
No.  3  heats    650  liters  ( =  150  gallons )  per  hour 
No.  4  heats  1,200  liters  (=265  gallons)  per  hour 
No.  5  heats  1,800  liters  ( =400  gallons)  per  hour 
Similar  heaters  have  been  used  by  Mr. 
Bentley  who  uses  two  or  more  sets  consisting 
of  two  cans  (Fig.  22),  an  outer  one  B  B  B  B, 
B         aiid  an  inner  one  A  A  A  A.     The  inner  one  has 
a  tube  H  through  which  the  milk  flows  under 


m 


•  A 
Fig.  22. 


27 


the  bottom  into  the  outer  can  and  thence  out  to  the  second  set  of 
cans  through  M.  Both  are  set  in  a  tank  of  water  which,  together  with 
the  water  w  in  A,  is  heated  by  a  jet  of  steam. 

The  Creamery  Package  Mfg.  Co.  has  changed  this  plan  some- 
what, and  just  finished  a  large  apparatus,  with  six  set  of  large  cans, 
arranged  in  a  tank  one  below  the  other.  It  is  intended  for  the  cream- 
ery of  Mr.  Wood,  and  supposed  to  pasteurize  the  milk  fast  enough 
for  two  or  three  Alpha  separators. 

Mr.  Lawson,  of  Grinnel,  uses  a  similar  but  simpler  device,  as  he 
lets  the  milk  down  through  an  outside  pipe,  something  like  the  inlet 
to  Fjord's  heater,  into  a  single  can  from  which  it  runs  into  the  cooler. 
The  can  and  pipe  is  placed  in  a  barrel  with  boiling  water  (direct 
steam). 

As  cooler  he  uses  something  like  the  cream  cooler  sold  by  F.  B 
Fargo,  with  a  tube  soldered  to  the  inside  of  the  can  which  he  places 
in  a  barrel  with  crushed  ice  and  salt.  It  is  possible  to  pasteurize 
the  cream  from  one  separator  with  one  such  heater  and  two  coolers. 
Though  of  no  practical  value  I  illustrate  in  Fig.  23  a  heater  made 
as  early  as  1887,  by  G.  Reiiisch,  of  Breslau. 

It  consists  of  a  steam 
chamber  (5),  and  a  milk 
chamber  (6),  which  has  a 
high  rim  ( 7 )  to  prevent  foam- 
ing over.  The  milk  enters  at 
(3)  and  leaves  at  (4).  Not 
being  stirred  it  seems  to  me 
that  a  direct  current  from  3 
to  4  would  soon  be  established. 
The  proportionate  heating 
surface  is  also  too  small. 


IF 


Fig.  23. 


TANK  HEATERS. 


To  all  the  "continuous"  heaters,  the  bacteriologists  object  —  as 
before  said  —  because  even  with  a  large  body  of  milk  in  transit  there 
is  no  assurance  that  all  the  milk  has  been  exposed  to  the  high  tem- 
perature for  the  time  needed. 

On  this  principle  Prof.  Russell  of  Madison,  Wis.,  constructed  an 
apparatus  illustrated  in  Figs.  24,  25  and  26,  which  he  calls  a  "  com- 
bined pasteurizer  and  cooler;"  this  is  a  misnomer,  it  is  a  "pasteur- 


28 

izcr;  if  it  were  not  designed  to  cool  as  well  as  heat  wit  ould  simply 
be  a  heater.  I  point  this  out  as  there  is  a  tendency  to  call  the  sim- 
ple heating  of  the  milk  pasteurizing;  this  is  wrong,  pasteurizing  is 
both  heating  and  cooling. 

The  apparatus  consists  of  a  wooden  vat  o  v  Fig.  24,  with  one  or 
two  narrow  tin  vats  I  v. 

A  rod,  R.  Fig.  26,  worked  backwards  and  forwards  by  a  crank, 
carries  the  milk  paddles  I  s,  and  is  connected  with  the  two  rods  R, 
which  carries  the  water  paddles  o  s.  One  pipe  w  P,  introduces  both 
water  and  steam.  S  on  Fig.  25  represents  the  milk  paddles.  The 
whole  is  covered  with  a  cover.  The  milk  is  filled  in  and  the  paddles 
are  kept  moving  during  heating,  and  when  at  the  desired  temperature 
is  left  for  twenty  minutes. 

Then  the  hot  water  is  drawn  off  and  cold  water  is  turned  on  dur- 
ing constant  stirring  until  it  is  about  70°.  When  cold  enough  the 
milk  is  drawn  by  M  o,  by  opening  a  special  constructed  faucet  s  o. 
with  a  straight  cylinder.  The  temperature  is  observed  at  T  H  B. 

This  apparatus  is  used  successfully  in  the  Madison  Experiment 
Creamery  (Dairy  School),  for  pasteurizing  small  amounts  of  cream 
sold  in  the  city. 

It  is  made  and  improved  upon  by  CORNISH  CURTIS  <&  GREENE 
MFG.  CO.,  of  Ft.  Atkinson,  Wis.,  who  has  sold  several  complete  out- 
fits with  sterilizing  ovens,  etc.,  etc. 

N.  S.  Andrews,  of  Dubuque,  Iowa,  writes  the  following  descrip- 
tion: 

"My  pastuerizing  outfit  consists  of  a  heating  vat,  cooling  vat, 
oven,  milk  or  cream  receptacle,  and  hoisting  crane  and  track.  The 
heating  and  cooling  vats  are  placed  under  the  track  which  is  sus- 
pended from  the  ceiling,  and  is  of  sufficient  length  to  allow  the  milk 
receptacle  to  pass  them  at  one  end,  and  be  lowered  to  receive  the 
milk.  When  filled  it  is  raised  and  returned  via  the  track  to  the  tank. 
The  milk  receptacle  has  an  interior  agitating  device  which  may  be 
operated  either  by  steam  or  hand.  The  cooling  vat  is  internally 
arranged  so  that  it  may  be  filled  with  ice,  and  not  interfere  with  put- 
ting the  milk  receptacle  into  it  or  taking  it  out. 

Among  the  tank  heaters  used  for  pasteurizing  must  be  men- 
tioned Mr.  John  Boyd's  cream  vat,  Fig.  27. 

For  pasteurizing  he  has  modified  the  construction  and  made  the 
vat  with  a  water  space. 


29 


30 


Hot  water  is  circulated  through  the  swinging  coil,  and  from  there 
it  enters  the  water  space  round  the  vat  through  a  rubber  hose  at  one 
end,  leaving  it  at  the  other. 

When  cooling,  the  circula- 
tion of  the  cold  water  is  simply 
reversed.  Mr.  Boyd  guarantees 
that  3,000  Ibs.  of  milk  may  be 
heated  to  155°  in  sixty  minutes, 
and  that — by  the  aid  of  ice  wa- 
ter— he  can  cool  it  even  quicker 
than  that. 

The  objection  that  the  milk 
is  exposed  to  the  air  while  heat- 
ing has,  in  my  opinion,  but  little 
weight.  In  a  room  used  for 
pasteurizing  there  should  be  but 

few  bacteria  floating  around,   and  if  there  were  a  few,  they  will  be 
killed  by  the  heat. 

MR.  H.  CORRELL,  of  Allegheny,  Pa.,  is  making  a  vat  repre- 
sented in  Fig.  28. 

There  is  an  agitator 
(3)  which  has  a  swing- 
ing motion  and  a  cover 
(2),  which  is  so  arranged 
as  to  carry  away  any 
condensed  vapor  from 
the  milk  during  heating. 
It  has  also  an  opening 
in  the  top  (1)  which  is 
closed  with  a  layer  of 
cotton. 

Otherwise  it  is  like 
an  ordinary  American 


Fig.  28. 


cheese  vat  and  may  be 


heated  by  steam  or  hot  water,  and  cooled  by  water.  It  has,  as  yet, 
only  been  tried  with  a  capacity  of  75  gallons,  writes  the  inventor,  but 
he  is  going  to  make  one  for  150  gallons.  The  time,  he  says,  need 
not  take  more  than  1^  or  2  hours  for  both  heating  and  cooling. 


31 


I  am  afraid  he  will  find  that  it  will   take  too  long,  if  he  builds 
them  much  larger. 

BITTER,  who  also  condemns  all  continuous  apparatus,  designed 
the  one  shown  in  Fig.  29. 

It  consists  of 
a  tinned  copper 
vessel  which  is 
closed  with  an 
overlapping  cover. 
Close  to  the  inner 
wall  is  a  tinned 
copper  coil  enter- 
ing at  the  top  (s), 
and  at  the  bottom 
it  turns  up  into  a 
smaller  coil  in  the 
center  of  the  ves- 
sel; this  coil  re- 
turns to  the  bottom 
and  lets  out  the 
condensed  water  at 
p  and  N.  Between 
the  two  coils  ro- 
tates a  stirrer  E. 
The  milk  is  let  out 
at  v. 

As  the  appa- 
ratus does  not  hold  more  than  100  Ibs  ,  I  do  no  injustice  by  relegat- 
ing it  to  experimental  purposes  only. 

In  the  U.  S.  Agricultural  year  book  for  1894,  just  published,  Dr. 
E.  A.  DeSchweinitz  has  a  treatise  on  "The  Pasteurization  and  Steril- 
izing of  Milk,"  from  which  I  gather  that  the  Appleberg  Hygienic  Milk 
Co.,  at  Rawling,  N.  Y.,  has  patented  an  "apparatus"  for  pasteurization. 
It  consists  of  a  wooden  box  four  feet  square  with  a  hinged  lid. 
On  the  bottom  is  a  steam  coil.  Inside  the  coils  the  (rectangular) 
milk  cans,  holding  forty  quarts,  are  placed  and  covered  with  perfo- 
rated tin  lids  to  permit  the  insertion  of  a  thermometer.  The  cans  fit 
closely  together  inside  the  coil. 

During  the  process,  the  milk  is  kept  thoroughly  stirred  (how?). 


The  temperature  varies  from  16°  to  180  °,  and  steam  is  turned  on  from 
twenty  to  thirty  minutes. 

The  milk  is  filled  hot  into  the  glass  jars,  which  are  placed  in  ice 
water  to  cool. 

At  Danby,  N.  Y.,  is  also  a  plant  for  "sterilizing"  the  milk  in 
bulk,  hot  water  being  used  instead  of  dry  steam. 

Under  the  heading  of  tank  heaters  I  must  mention  the  system  of 
heating  by  leading  steam  (exhaust  or  direct)  into  the  milk. 

This  has  been  used  in 
some  German  creameries 
for  skim  milk  on  the  "Kort- 
ing"  system,  illustrated  in 
Fig.  30,  which  shows  how 
the  current  is  directed  di- 
agonally against  the  sides. 
The  heater  consists  of  a 
trumpet^shaped  end  to  the 
steam  pipe  with  openings 
just  behind  the  point  of 
the  steam  jet  on  the  same 
principle  as  our  steam  jet 
pumps  and  heaters.  See 
fig.  30. 

A  similar  idea  has  been 
adopted  by  MR.  BENTLY, 
called  by  him  a  "  Gemicide."  This  is  indicated  in  Fig.  31,  by  two 
wide  tubes  in  which  two  steam  jets  blow  in  different  directions  caus- 

ing a  current  in  the  milk,  as  in- 
dicated by  the  arrows.  The 
steam  pipes  are  joined  together 
above  (not  shown  in  illustra- 
tion) with  a  drip  arrangement 
in  the  center  so  as  not  to  intro- 
duce any  of  the  steam  con- 
densed in  the  pipes. 

In  Fig.  32  I  have  shown  the  simple  Barber  noiseless  heater  in- 
tended for  water  with  which  I  have  made  start  the  current  in  any 
desired  direction  by  modifying  that,  a  "  heater  "  for  direct  steam  can 
be  made  by  anybody  at  a  nominal  cost. 


-  30- 


33 


Fig.  32. 


Mr.  Newton,  ex=Presi- 
dent  of  Iowa  Dairymen's 
Association,  was  the  first 
to  suggest  the  plan  o  ele- 
vating the  skim  milk  into 
a  bucket  placed  in  the  tank, 
and  then  have  an  exhaust 
steam  pipe  enter  into  the 
bucket,  thus  heating  the 
milk. 


Fig.  33. 


34 

While  these  methods  may  do  for  heating  skim  milk,  I  can  hardly 
recommend  them  for  new  milk,  even  if  no  boiler  compounds  are  used, 
and  even  if  no  oil  is  carried  over  from  the  cylinder  in  the  exhaust 
steam,  the  fact  remains  that  as  a  rule  the  milk  will  be  diluted  with 
six-  or  seven  per  cent,  of  condensed  steam,  though  Mr.  Korting  claims 
that  there  is  only  a  dilution  of  three  to  five  per  cent,  with  his  "  heater." 

CENTRIFUGAL  HEATER. 

We  now  come  to  the  heaters  where  the  milk  is  forced  over  the 
heating  surface  by  centrifugal  force.  The  first  one  was  constructed 
by  the  pioneers  in  the  manufacture  of  separators,  Messrs.  LEPELDT 
&  LENTCH,  of  Schberiirigen  Braunschweig,  Fig.  33.  It  consists 
of  a  revolving  horizontal  drum  A,  in  which  the  milk  is  cleaned  of  the 
dirt  the  same  way  as  in  a  cream  separator.  Then  it  flows  between 
the  outside  of  the  drum  and  the  wall  of  the  steam  jacket  which  re- 
ceives the  steam  from  the  pipe  s,  and  is  relieved  from  the  condensed 
water  by  K. 

Besides  the  high  speed  of  the  drum,  the  peculiar  construction, 
and  a  pair  of  small  wings  act  as  a  centrifugal  pump  which  forces  the 
milk  to  any  reasonable  height  through  the  pipe  M.  The  capacity  of 
this  machine  is  1,000  Ibs.  per  hour. 


Fig.  34. 

Finding  the  apparatus  shown  in  Fig.  21  too  cumbersome  and 
having  too  much  surface  to  clean,  I  designed  the  heater  shown  in 
Figs.  34  and  35.  made  by  MR.  BARBER,  of  Chicago. 

It  consists  of  a  cast=iroii  base  I,  in  which  a  turbine  flyer  f  is  in- 
serted and  driven  by  steam  from  the  pipe  f  s.  It  has  also  pipe  T  for 
the  exhaust,  but  this  is,  as  a  rule,  closed  by  the  damper  K,  when  not 


less  than  1,000  pounds  per 
hour  is  treated.  Fig.  35  is 
a  cross  section  of  the  heater 
where  G  is  a  galvanized 
cylinder  riveted  to  the  base 
and  provided  with  an  an- 
nular tin  gutter  H.  D  is  a 
slightly  conical  tin  drum 
soldered  to  a  tinned  brass 
or  malleable  iron  bottom 
with  a  spindle  which  fits 
in  the  cup  c  revolved  by 
the  turbine  flyer  f.  The 
drum  D  is  strengthened  by 
a  hoop  at  the  top,  into 
which  is  riveted  a  cross  (r) 
of  four  rods  which  again 
brace  the  1-iiich  pipe  p 
that  acts  as  spindle  for  the 
drum.  The  cylinder  G  has 
a  flat  cover  with  a  cross= 
In  the  cen- 


Fig.  35. 

bar  B,  which  is  held  in  position  by  two  thumb  screws  m. 
ter  of  this  bar  is  the  upper  bearing. 

The  milk  enters  at  P  through  a  regulating  cup  such  as  used  for 
separators,  and  is  thrown  out  of  four  small  holes  at  the  bottom  of  the 
pipe  PP,  and  fills  the  space  M  where  any  possible  dirt  collects.  It. 
then  overflows  the  ring  d  and  flows  in  a  thin  film  (shown  by. the  ar- 
rows) and  is  thrown  in  the  gutter  H,  leaving  through  the  spout  with 
the  thermometer  L. 

The  exhaust  steam  from  the  flyer  f  goes  up  through  eight  holes 
x  x  into  the  cylinder  and  heats  the  drum  D.  In  running  about  1,000 
Ibs.  of  milk  per  hour  I  raised  the  milk  from  about  54°  to  155°  with 
the  exhaust  steam  alone,  but  when  I  run  1,500  Ibs.  an  hour  I  had  to 
use  some  live  steam,  which  is  led  through  the  pipe  s  under  the  bot- 
tom of  the  drum.  If  the  steam  pressure  and  milk  supply  is  uniform 
this  apparatus  heats  it  steadily  within  a  variation  not  to  exceed  four 
or  five  degs.  Fah.  A  wooden  jacket  would  be  advisable  to  economise 
steam  especially  in  winter.  The  condensed  steam  escapes  by  K  and 
by  two  small  holes  I  I  in  the  bottom. 


36 


While  the  milk  does  not  get  any  perceptible  "boiled  taste,"  there 
in,  after  running  3  000  Ibs.  through  it,  quite  a  layer  of  coagulated 
albumen,  which  takes  some  labor  to  clean  off.  Yet  I  would  far  rather 
clean  that  one  drum  instead  of  five  or  six  cans,  even  if  the  albumen 
deposit  is  less  there.  In  Fig.  34  the  apparatus  is  shown  as  connected 
with  three  Baer  coolers. 

I  propose  to  utilize  the  same 
idea  by  having  the  bottom  of  the 
drum  T  (see  Fig.  36)  cast  with 
shovels  on,  and  rotate  the  drum  by 
a  steam  jet  s.  By  this  application, 
or  by  driving  it  with  a  gearing  at 
the  top  it  is  optional  whether  the 
milk  shall  be  taken  in  from  the 
top  or  through  the  bottom  bearing 
at  L  P.  The  advantage  of  the  lat- 
ter plan  is  obvious  as  the  heater 
will  act  as  an  elevator  at  the  same 
time,  thus  killing  two  birds  with 
one.  stone.  As  the  drum  is  twenty- 
eight  inches  deep  It 'will  be  possi- 
ple  to  lift  the  milk  at  least  two 
feet  from  M  to  the  outlet  N  of  the 
gutter  G,  and  with  a  higher  speed 

Fig.  86. 

than  that  used  by  me,  450  to  500, 
it  may  be  arranged  to  elevate  to 
any  height. 

After  I  had  run  this  heater 
for  a  month  I  was  amused  to  hear 
that  K.  HANSEN  &  SCHRODER 
had  made  a  heater  whereby  they 
obtain  the  same  result  by  other 
means,  and  though  not  strictly  a 
centrifugal  heater  I  class  it  under 
these.  Fig.  37  represents  this 
heater,  consisting  of  a  wooden  cov- 
ered steam  jacket  A,  which  is 
swung  on  pivots  P.  Steam  enters  Fig.  57. 


87 

at  s,  and  the  condensed  water  escapes  through  the  waterlock  w,  both 
being  connected  by  a  union  u. 

The  milk  enters  the  tinned  copper  vessel  B  by  the  funnel-shaped 
cover  c,  and  the  shape  of  the  vessel  is  made  so  that  the  revolving 
dasher  at  a  certain  number  revolutions  (280,  I  believe)  sends  the 
milk  up  the  sides  of  B  in  a  thin  film  with  force  enough  to  elevate  it 
through  a  pipe  not  shown  in  the  illustration. 

These  apparatus  are  sold  complete  with  elevator  and  cooler  for 
cream  from  two  Alpha  separators  for  $17U,  F.  O.  B.  in  Denmark;  the 
heater  alone  for  $55. 


Fig.  38. 

In  Fig.  38  is  shown  a  complete  heating  outfit,  made  by  P.  J. 
BUAAS,  of  Aalborg,  Denmark. 

He  seems  to  have  adapted  the  heavy  Lefeldt  heater  to  a  lighter 
apparatus.  The  milk  is  received  in  H,  from  where  it  is  run  into  the 
drum  A,  which  has  a  steam  mantel  and  a  revolving  horizontal  drum 
which  heats  the  milk  to  separating  temperature  and  elevates  it  into 
the  separator. 

From  the  separator  the  cream  runs  into  a  similar  heater  c  where 
it  is  heated  to  150  and  then  elevated  to  the  cooler  D  from  which  it 
runs  into  the  cream  tank  E. 

The  skim  milk  runs  into  the  larger  drum  B,  is  heated  to  boiling 
point  and  elevated  to  cooler  not  shown. 

I  regret  not  to  be  able  to  show  a  sectional  illustration  of  this,  the 
very  latest  in  heaters  from  Denmark. 


CHAPTER  IV. 
STORAGE  TANKS. 

In  view  of  the  necessity  of  keeping  the  milk  or  cream  at  the 
high  temperature  for  20  or  30  minutes,  if  it  is  to  be  sold  and  not 
manufactured,  and  in  view  also  of  the  difficulties  of  heating  all  the 
milk  in  a  body  when  we  have  to  handle  large  quantities  such  as  must 
be  handled  at  milk  shipping  stations  if  pasteurizing  is  ever  to  be 
introduced  generally,  I  have  suggested  the  following  plan. 

Use  any  continuous  heater  which  you  find  best,  but  instead  of 
running  the  milk  direct  to  the  cooler,  run  it  into  a  storage  tank 
which  should  hold  one  third  of  the  hourly  capacity  of  your  heater 
and  cooler:  if-  you  desire  to  keep  the  milk  for  20  minutes  at  the  high 
temperature  or  one  half  if  you  want  to  keep  it  30  minutes. 

This  tank  may  either  be  built  with  water  space  filled  with  water 
at  155°  or  better  still  be  properly  insulated  so  as  to  hold  the  tempera- 
ture within  5°. 

By  having  one  partition  in  the  tank  and  two  attached  to  the 
cover  the  milk  is  compelled  to  go  to  the  bottom  first  then  up,  then 
down  and  at  last  up  and  out  to  the  cooler,  and  I  challange  bacteriolo- 
gists to  show  any  reason  why  this  arrangement  does  not  solve  the 
problem  of  combining  a  continuous  apparatus  with  the  strictest  bac- 
teriological demands ! 

What  is  more,  I  believe  that  this  system  of  instantaneous  (so 
to  say )  heating  is  better  than  the  slower  heating  of  a  large  body  of 
milk  in  a  tank  unless  indeed  all  the  milk  arrives  at  once  and  is  left 
for  hours  at  the  dangerous  temperature. 

Even  if  it  should  be  found  necessary  to  have  several  tanks  each 
of  a  capacity  to  hold  the  milk  absolutely  for  the  required  time,  as  pro- 
posed by  Mr.  J.  D.  Frederiksen,  this  would  be  better  than  the  slow 
heating  of  3  or  4000  pounds  of  milk.— 

If  the  milk  is  60°  or  below,  it  is  surely  better,  the  quicker  it  is 
heated  up.  While  I  express  this  as  my  belief  at  present,  I  hope  to 
see  the  experiment  stations  take  the  matter  up  in  a  practical  man- 
iier  free  from  scientific  punctiliousness. 

38 


CHAPTER  V. 


THE  PASTEURIZING  COOLER. 

I  have  shown  how  in  some  pasteurizing  apparatus  the  heating, 
and  cooling  may  be  done  in  one  vessel.  I  have  also  shown  some  of 
those  where  the  same  construction  is  used  for  both  purposes.  It  re- 
mains now  to  mention  a  few  of  the  coolers  which  have  been  used. 

COOLERS  WITH  EXPOSED  SURFACE. 

Among  those  made  on  this  plan  the  most  effective  are  undoubt- 
edly the  Lawrence  and  the  Laval.  The  former  has  indeed  been  so 
thoroughly  copied  both  in  Europe  and  America  by  most  of  the  man- 
ufacturers, who  thus  have  paid  the  inventor  a  high  compliment.  The 
latter  is  illustrated  in  the  lower  part  of  Fig.  18,  and  the  former  in  .the 

lower  part  of  Fig. 
14,  and  I  now 
show  in  Fig.  39 
cross  sections  of 
the  three  differ- 


ent styles  of  con- 
structing  this 
cooler,  A.  B,  c. 


To  this  should  be  added  the 
cheap  tin  cooler  made  in 
America  under  the  name  of 
Danish  Weston  cooler,  Fig.  40, 
and  the  cooler  made  by  A.  H. 
Barber,  of  galvanized  iron 
pipes,  with  close  elbows  and  a 
partition  of  tin  soldered  be- 
tween them. 

The  Lawrence  style  of 
coolers  are  made  in  America 
by  the  Star  Cooler  Manufac- 
turing Co.,  Haddonfield,N.  Y., 


Fig.  40. 


40 


Fig.  41. 


Vermont  Farm  Machine  Co.,  Bellow  Falls,  Vt.,  A.  H.  Keid,  Philadel- 
phia, Pa.,  Dairymen's  Supply  Co.,  Philadelphia,  Pa.,  and  others,  and 
is,  when  well  made,  undoubtedly  the  most  economical  as  far  as  utilizing 
the  water. 

It  requires  always  a  considerable  fall,  and  this  has  prevented  its 
use  in  many  creameries. 

Of  the  three  constructions  I  believe  c  is  the  one  which  utilizes 
the  water  most  thoroughly  when  made,  as  the  "Star"  people  make  it, 
with  a  very  narrow  water  space,  but  this  is  less  important  where  the 
supply  of  water  is  large  enough. 

Modifications  of  this  cooler,  made 
to  do  away  with  the  objection  of  its 
drop  height,  have  been  made.  I 
illustrate  a  German  one  in  Fig  41. 

This  style  has  been  in  all  angles 
down  to  nearly  horizontal,  as  in 
Hochmuth's,  but  the  great  objection 
to  this  style  has  been  the  tendency  of 
the  cold  milk  to  flow  straight  down 
on  top  of  that  which  was  in  the  curves,  thus  diminishing  the  effect 
considerably.  Mr.  Hochmuth  tried  to  overcome  this  in  Fig.  17,  when 
the  cover  is  corrugated  similar  to  those  of  the  cooler. 

In  Fig.  42  we  have  another  cooler.  B  is  a 
circular  corrugated  surface  with  a  smooth  cylinder 
inside,  between  which  the  water  circulates.  The 
milk  flows  from  the  distributor  A  over  B  into  the 
gutter  and  out  at  D.  While  it  in  one  way  is  more 
compact  than  the  Lawrence  style,  it  uses  only  one 
side  of  the  cooling  water  and  has  the  same  objec- 
tion of  high  drop,  though  not  in  the  same  degree. 

Several  years  ago  MR.  U.  S.  BAER,  the  expert 
separator  man  v/orking  for  Laval,  tried  to  overcome 
the  objection  of  the  creamery  men  to  coolers  with 
considerable  fall  and  constructed  a  shallow  1  foot 
wide  gutter  with  a  double  bottom,  in  which  the 
water  was  made  to  go  zig  zag  by  half  partitions. 

The  only  difficulty  was  the  same  as  with  all  surface  heaters  that 
when  not  perfectly  level  the  milk  would  run  on  one  side  only. 

MR.  A.  H.  BARBER,  who  made  this  cooler,  improved  on  this  by 
making  it  as  illustrated  in  Fig.  43.  The  cross  section  shows  the  cor- 


Fig.  42. 


41 


rugated  surface  which  compels  the  -milk  to  run  in 
the  little  gutters  and  increases  the  cooling  surface. 
Also  in  P  the  partitions  which  turn  the  current  of 
the  water  which  flows  as  the  arrows  show  on  the 
exposed  part  of  the  sketch.  The  milk  flows,  of 
course,  in  the  opposite  direction  and  on  a  length  of 
8  feet,  2  inches  drop  is  fully  enough;  indeed,  they 
may  be  placed  nearly  level. 

Where  they  are  not  desired  to  be  used  as  con- 
ductors as  well  as  coolers  they  may  be  arranged 
zigzag  as  shown  in  Fig.  34. 

In  a  trial  I  made,  22  feet  of  this  cooler  reduced 
900  Ibs.  per  hour  from  156°  to  102°  with  the  cool- 
ing water  74°,  and'  the  next  20  feet  reduced 
it  to  55°  with  water  circulating  over  an  am- 
monia coil  (about  90  feet,  1  inch)  which  kept  the 
water  at  50°. 

Mr.  Barber  makes  these  double  width  to  order 
for  pasteurizing  purposes. 

Numerous  other  surface  coolers  have  been  de- 
vised, but  these  are  the  principal  ones. 

COOLERS  WITH  PROTECTED  SURFACE. 

Cross  Section  NM  While  I  feel  inclined  from  a  practical  stand- 

Fig  43  point  to  overlook  the  demand  of  bacteriologists  for 

a  heater  with  covered  surface,  I  am  more  inclined 
to  acknowledge  the  value  of  protection  against  the  air  during  cooling, 
especially  the  last  cooling. 

Prof.  Russell  suggests  the  one  shown  in  Fig.  44.  It  consists  of 
two  tin  cylinders  with  only  J-inch  space  between  each  other,  and  here 
the  milk  flows  through  (MC).  The  cylinders  can  be  taken  apart  at 
one  end  and  inlet  and  outlet  pipes  can  easily  be  removed  by  "a  ground 
joint  like  an  ordinary  sink  plug".  They  are  submerged  in  a  tank  which 
is  filled  with  water,  which  also  passes  through  the  inner  cylinder  as 
indicated  in  the  illustration. 

With  this  cooler  and  cold  water  the  milk  can  be  reduced  from  25 
to  40°,  says  the  professor. 

I  have  shown  how  Hochmuth  and  Lawrence  protected  the  milk 
against  the  air  by  a  mantel,  and  now  illustrate  how  the  exacting  Prof. 
Bitter  protected  the  cooler  shown  in  Fig.  42  by  a  cover  B  (see  Fig.  45), 


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which,  is  made  by  von  Schmidt. 
in  Bretten. 

Another  late  German  adop- 
tion of  cover  is  show  in  Fig.  46, 
and  indeed  there  is  hardly  a  cool- 
er made  where  the  air  may  not 
be  kept  out  sufficiently  for  all 
practical  purposes. 

The  French  heater  by  Hig- 
net,  mentioned  on  page  24,  is  of 
course  equally  well  adapted  for 
cooling. 

CENTRIFUGAL  COOLERS. 

THE    BERGDORFER    Ma- 

chine  works  make  a  cream  cooler 
illustrated  in  Fig.  47.  It  con- 
sists of  an  inverted  cone  of  cast 
iron  in  which  revolves  a  similar 

shaped  drum  driven  by  P.      The  cream  enters  the  lower  bearing  of 

the  drum  and  escapes  through  the  perforated  upper  part  of  the  drum 

into  the  gutter  and  leaves  at  OR. 

The  water  enters  at  w  and  leaves  through  the  siphon  o. 

The  cream  is  here,  as  in  the  centrifugal  heaters,  spread  in  a  thin 

film  over  the  drum.     The  speed  given  is  600  revolutions  per  minute. 
If  the  friction  of  the  water  be  not  a  too  great  objection  to  this 

system  in  larger  apparatus,  it  seems  to  me  there  are  great  possibilities 

in  developing  this  idea.     I  have  thus  suggested  that  the  drum  be  ro- 

tated  by   aid   of   the 

cooling  water.    It  may 

also   be  used  for  ele- 

vator, as  indeed  it  is 

in  Fig.  47. 

ICE  COOLERS. 

Where  water  is 
scarce  and  ice  plenty 
the  cream  cooler  orig- 
inally designed  by 
Prof.  Fjord,  Fig.  48,  Fig.  46. 


44 


Fig.  47. 

land,  K  Y.,  and  an- 
other by  H.  W.  Gar- 
glay,  Cortland,  N.  Y., 
under  the  name  of  the 
MODEL  COOLER. 

PROF.  RUSSELL 
suggests  the  ice  cooler 
shown  in  Fig.  51. 
Finding  that  it  was 
difficult,  if  not  im- 
possible, to  cool  the 
milk  sufficient  with 
water,  he  proposes  to 
have  three  rectangular 
reservoirs  made  as 


has  been  used.  A  tin  can  is 
placed  inside  another,  leaving 
a  space  to  be  filled  with  ice.  On 
a  bracket  there  is  a  funnel  with 
four  curved  outlets.  This  is 
revolved  by  the  action  of  the 
milk,  which  thus  sprinkles  itself 
against  the  ice  cold  walls  of  the 
can, flowing  to  the  bottom  and  out. 

Another  ice-cooler  first  de- 
signed by  the  Canadian  cheese- 
king,  McPherson,  is  shown  in 
Fig.  49.  B  is  a  conical  vessel 
surrounded  by  a  gutter  bb. 
When  B  is  filled  with  ice,  A  is 
placed  on  top  and  the  milk 
poured  in  the  latter,  whence  it 
escapes  through  the  wholes  d 
and  flows  over  the  surface  of  B. 

Modifications  of  this  have 
been  put  in  the  market  under 
the  name  of  the  CHAMPION 
milk  cooler,  Fig.  50,  by  the 
"Champion"  Milk  Cooler,  Cort- 


Fig.  48. 


45 


shown  in  the  cross- 
section.  When 
the  milk  leaves  the 
water  cooler  it 
flows  down  the  side 
of  the  inner  ice 
box,  which  is  cor- 
rugated, and  close 
to  one  side  of  the 
milk  box  M,  which 
should  be  large 
enough  to  hold  all 


Fig.  50. 


Fig.  49. 

the  milk  from  one  heater. 

The  bottling  arrangement  by  siphon  explains  itself. 
It  stands  to  reason  that  any  and  all  of  these  ice  coolers  may  be 
used  with  water,  but  they  will  then  be  found  less  effective,  and  it  may 

be  laid  down  as  a 
rule  that  ice  or  a 
refrigeratorma- 
chine  is  a  necessity 


if   pasteurizing    is 
to  be  successful. 

THE    REFRIGER- 
ATOR MACHINE. 

I  fear  that  if 
the  "boys'"  in  our 
creameries  have  to 
take  out  and  break 
the  necessary  ice 
for  pasteurizing 
large  quantities, 
the  process  will  be 
very  obnoxious  to 
them. 

With  a  good 
refrigerator  m  a  - 
chine  it  is  easy  to 
secure  enough  cold 


Fig.  51. — Sectional  view  of  Ice  Cooler. — w. — cold  water 
chamber  outside;  m. — milk  reservoir;  r. — receiver  from 
the  pasteurizer,  milk  flows  down  corrugated  side  of  the 
chamber  and  is  collected  in  (m.) ;  s. — siphon  arrangement 
for  drawing  off  milk.  Arrows  in  water  and  milk  chamber 
j»how  direction  of  current. 


46 

water  by  having  sufficient  ammonia  coils  in  a  tank  and  then  circulat- 
ing the  water  over  them  with  a  pump. 

Or,  if  intense  cooling  is  desired,  have  the  coolers  made  of  tinned 
copper  and  circulate  cold  brine  in  them.  The  latter,  of  course,  is  im- 
practical to  use  in  tin  coolers. 

I  give  fair  warning  that  a  good  refrigerating  plant  cannot  be 
bought  for  a  song,  and  that  a  poor  one  is  nothing  but  vanity  and 
vexation. 

If  sufficient  power  is  present  (and  it  requires  it  just  at  a  time 
when  other  machinery  is  running),  then  a  good  enough  plant  can  be 
put  in  a  milk  depot  for  from  $1.000  to  $1,500,  and  in  a  creamery 
where  cream  only  is  pasteurized  for  $800  to  $1,000. 

In  making  inquiries  from  some  manufacturers  I  have  been 
amused  at  their  refusal  to  give  a  description  of  their  apparatus.  Thus 
the  Star  Cooler  Mfg.  Co.  anounces  in  mysterious  terms  a  new  device 
but  refuses  to  describe  it,  and  I  understand  that  Messrs.  D.  H.  Bur- 
rell  contemplate  putting  on  the  market,  not  only  pasteurizers  of  "ap- 
proved style  and  effect"  but  also  a  new  special  apparatus  for  the 
practice  of  Mr.  J.  D.  Frederiksen's  process  for  treating  tainted  milk. 
Mr.  F.  has  been  working  on  a  method  for  eradicating  bad  flavors,  es- 
pecially the  garlic  flavor  so  common  in  Eastern  Pennsylvania,  Mary- 
land and  adjoining  territory,  for  the  last  few  years,  and  has  succeeded 
in  devising  a  plan  which  on  account  of  simplicity  and  efficiency  is 
likely  to  be  generally  introduced  wherever  milk  is  tainted  with  the 
flavor  of  garlic,  ragweed  or  the  like.  As  soon  as  the  apparatus  is 
perfected  it  will  be  offered  to  the  dairymen,  and  it  seems  that  relief 
is  at  last  in  store  for  the  sections  of  the  country  where  these  pests 
have  heretofore  prevented  successful  dairying  though  otherwise  they 
are  eminently  well  adapted  to  this  industry." 


©FTHE 

COLLEGE  OF 


CHAPTER  VI. 
SELLING  HILK. 

DIRECT  SALES. 

I  have  said  before  that  when  a  farmer  peddles  his  own  milk,  all 
there  is  needed  is  cleanliness  and  cooling.  I  shall  shortly  outline 
what  I  mean  by  cleanliness,  a  word  which  is  subject  to  nearly  an 
many  definitions  as  there  are  dairy  farms. 

We  will  presuppose  a  herd  of  healthy  cows  and  a  stock  of  sound 
and  clean  fodder.  Musty  hay  and  half  decayed  ensilage  is  not  clean 
fodder. 

The  stable  must  have  plenty  of  light,  and  should  be  thoroughly 
cleaned  and  whitewashed,  if  not  twice,  at  least  once  a  year  (in  the 
fall).  Land  plaster  should  be  used  to  absorb  the  urine,  thus  prevent- 
ing smell.  The  cost  is  nothing,  as  there  is  full  value  in  it  as  a 
manure. 

The  daily  cleaning  of  the  stable  and  all  handling  of  fodder  as 
well  as  the  carding  of  the  cows  should  not  be  done  within  at  least 
half  an  hour  (one  hour  is  better)  of  milking  time.  This  precaution 
is  taken  to  let  the  dust  get  a  chance  to  settle  and  not  float  in  the  air, 
carrying  thousands  of  bacteria  with  it  as  it  settles  on  the  surface  of 
the  milk  or  is  washed  down  by  it  as  it  goes  foaming  into  the  bucket. 

Before  starting  milking,  just  dampen  the  side  of  the  cow  and  the 
udder  with  a  wet  cloth,  this  will  make  any  dust,  left  in  the  hairs, 
adhere  and  not  drop  in  the  bucket  during  the  milking. 

The  pails  and  cans  used  should  have  been  cleaned  carefully. 
Rinse  them  first  with  cold  or  lukewarm  water;  never  use  boiling  or 
even  scalding  hot  water  until  all  the  milk  has  been  rinsed  off.  Then 
use  soda  orFairbank's  "gold  dust"  (not  soap)  and  hot  water  brushing 
the  corners  carefully.  Then  rinse  again,  and  finally — if  you  have  a 
large  open  boiler— immerge  it  in  boiling  water  for  five  or  ten  minutes. 
Should  you  have  no  open  boiler  large  enough,  rinse  the  pails  with 
boiling  wator,  not  water  160°  or  180°  or  200°,  but  water  212°  Fahr. 

4:7 


48 


If  you  have  selected  your  tinware  with  proper  care  and  seen  that 
the  soldering  is  smooth  and  fills  all  the  seams,  you  will  have  done  all 
that  can  be  asked  in  practice. 

Neatness  and  cleanliness  in  the  clothing  and  hands  of  the  milker 
is  a  matter  of  course.  I  rely  on  the  women  in  the  house — if  they  do 
not  milk — not  to  grudge  a  clean  towel  in  the  barn  for  the  special  use 
of  the  milkers,  and  facilities  for  washing  the  hands  right  in  the  barn 
should  be  provided. 

In  the  ideal  cow-stable  special  milking  overalls,  or  at  least  aprons 
should  also  be  provided. 

In  a  room  or  a  shed  next  to  the  stable,  free 

; 

from  obnoxious  odors,  the  cooler,  be  it  one  like 
the  Star,  Fig.  52,  or  any  of  those  illustrated  else- 
where, for  water,  or  one  like  Fig.  43  for  ice, 
should  be  found,  and  as  soon  as  the  milker  is 
through  with  one  cow,  he  should  strain  the  milk 
(through  a  wire  strainer  with  a  piece  of  flannel 
below)  into  the  tank  above  the  cooler. 

If  the  milk  is  thus  cooled  to  60°  it  will  be 
found  good  enough  to  deliver,  even  though  40° 
or  45°  were  better.  The  night's  milk  should  be 
placed  in  a  tank  with  cold  water  over  night  (ice  water  is  better),  and 
the  morning's  milk  never  be  mixed  with  it  until  after  it  has  been 
cooled  to  60°. 

"Aeration"  alone  without  cooling  by  the  aid  of  water  or  ice,  in 
certainly  better  than  doing  nothing,  and  will  also  cool  the  milk  just 
in  proportion  to  the  temperature  of  the  air  and  the  length  of  time 
spent  in  the  operation. 

Dipping  the  milk  with  a  gallon  dip- 
per, holding  it  high  in  the  air  and  allow- 
ing it  to  run  slowly  back  in  the  can,  has 
been  and  is  yet  the  standby  of  our  Amer- 
ican cheese  factories. 

But  while  I  do  not  deny  that  it  is 
better  than  doing  nothing,  I  do  claim 
that  it  is  but  seldom  done  as  it  ought  to 
be  done  in  order  to  be  efficient. 

Hundreds  of  devices  for  aerating 
the  milk  have  been  invented,  most  of  Pig.  53. 


Fig.  52. 


49 


.Fig.  56. 


them  depending  upon  per- 
forated tin  dividing  the 
milk  in  fine  streams  as  it 
is  poured  into  the  shipping 
cans,  as  Fig.  53,  the  so= 
called  Vermont  strainer 
and  aerator,  or  by  pour- 
ing in  a  bucket  (with  fine 
holes  in  the  bottom)  fixed 
two  or  three  feet  above  the 
can.  Others  depend  on 
blowing  the  air  into  the 
milk  as  invented  by  MR. 
E.  L.  HILL,  of  West  Up- 
ton, Mass.  Fig.  54  shows  the  box  with  the 
blower  which  is  turned  by  a  crank  and  the 

hose   connected  with 

the    nozzle  which   is 

placed    in    the    milk 

can. 


Fig.  55. 


Fig.  57. 


Provided  hose  and 
nozzle  are  kept  clean 
and  absolutely  pure 
air  is  available,  this 
system  does  good 
work.  Yet,  I  consider 

the  combined  aerators  and  coolers  are  much  to  prefer. 
There  are  many  milk  bottles  in  the  market,  with 

all  kinds  of  patent  tin  covers  arid 
closing  devices.  Among  those 
most  used  are  those  like  Fig.  55. 
In  Fig.  56  T  illustrate  some  bottle* 
used  in  France. 

Lately,  however,  the  "  Com- 
mon Sense  "  milk  bottle,  Fig.  57. 
is  absolutely  gaining  the  ground. 


Fig.  58. 


and  wherever  they  can  be  transported  "  right  side  "  up,  they  are,  un- 
doubtedly, the  simplest  and  easiest  to  keep  clean.  The  paper  cap  is 
renewed  each  time,  and  there  is  no  wire  or  tin  to  be  in  the  way  of 


50 


cleaning.  The  cap  is  made  of  paraffined  paper,  and  as  a  rule  fits  so 
well  as  to  allow  the  bottle  to  be  held  upside  down  without  spilling  a 
drop,  and  there  is  no  trouble  at  all  if  they  are  handled  in  cases  like 
Fig.  58.  These  bottles  are  sold  by  THATCHER  MFG.  CO.,  Potsdam. 
N.  Y.,  arid  JOHN  BOYD,  199  Kandolph  St.,  Chicago. 

Wire  baskets,  Fig.  59,  or,  better 
still,  ice  boxes  like  Fig.  60,  are  handy 
for  their  delivery. 


6°- 


Fig.  59. 

John  Boyd  makes  an  insulated  box 
in  which  galvanized  iron  crates  fit 
tightly  and  in  such  a  manner  that 
the  handle  of  one  projects  into  the 
next  crate,  and  then  three  crates 
make  a  solid  column.  Mr.  B. 
claims  that  these  columns  may  safely  be  submerged  in  the  ice  water 
tanks,  and  the  bottles  there  kept  cold  until  ready  to  pack  in  the  box 
which  is  on  the  wagon. 

In  very  hot  weather  a  little  ice  may  be  placed  in  the  boxen. 
which  are  lined  with  galvanized  iron. 

The  bottle  with  a  ground  glass  stopper  is,  of  course,  in  one  way 
the  very  best,  but  they  are  expensive,  and  it  is  quite  a  bother  to  keep 
track  of  the  stoppers,  so  I  would  advise  their  use  only  in  exceptional 
cases  where  an  extra  price  is  received.  They  are  not  practical  for 
general  use. 

Selling  milk  in  any  kind  of  .bottles  should  always  be  rewarded 
with  an  extra  price  of  ^  or  1  cent  per  quart,  as  there  is  quite  a  loss 
by  customers  retaining  them,  besides  the  breakage  and  the  extra 
labor.  It  is  considered  impractical  to  demand  a  deposit  on  them,  a 
precaution  which  to  me  would  seem  fair  and  reasonable. 

CLEANING  AND  FILLING  THE  BOTTLES. 

Even  in  a  small  dairy,  it  will  pay  to  get  a  bottle  cleaner,  and  of 
those  I  have  seen  the  one  illustrated  in  Fig.  61  seems  to  me  the  sim- 
plest. 


51 


Fig.  61. 

The  operator  stands  on  the  opposite  side  of  the  tank  and  revolves 
the  crank  with  his  foot.  Tank  holding  about  seventy  quart  bottles 
and  cleaner  complete  cost  only  $10.  After  cleaning  the  bottles  the 
same  way  as  the  cans,  the  latter  must  be  placed  in  a  boiler  large 
enough  so  that  they  are  all  submerged  in  the  water.  The  water 
should  only  be  lukewarm  when  the  bottles  are  put  in  and  then  be 

brought  to  a  brisk  boiling  and  kept 
there  for  ten  minutes.  When  the 
water  is  cooled  down  to  160°  take 
out  the  bottles  and  place  them  bot- 
tom up  in  the  racks. 

,  I  If  the  bottles  are  taken  imme- 

.1    >fc  diately   out   of   the   boiling   water 

and  the  air  is  rather  cold,  there 
will  be  more  breakage. 

While  it  may  be  possible  to 
keep  bottles  clean  with  water,  there 
is  hardly  any  reason  why  every 
farmer  with  ten  or  more  cows 
should  not  have  a  so-called  feed 
cooker  so  as  to  produce  steam,  even 
at  a  low  pressure,  and  thus  have 
the  means  of  properly  cleaning  his 
cans  and  dairy  utensils.  They  are 
sold  cheap  enough,  varying  from 
Fig.  62.  $35  to  $75.  and  are  as  a  rule,  built 

in  America,  like  a  vertical  boiler,  Fig.  62 


•   52 

I  said  a  very  low  pressure  would  do,  yet  if  perfect  sterilization  is 
to  be  obtained,  there  should  be  a  pressure  of  not  less  than  twenty 
Ibs.,  though  eight  or  ten  Ibs.  of  steam  is  practically  enough  and  so 
muck  simpler  to  use  than  boiling  water. 

If  only  cans  are  to  be  steamed  the  usual  creamery  mode  of  ap- 
plying may  do,  provided  time  is  taken  to  allow  the  steam  to  act. 
This  consists  of  having  a  steam  pipe  some  three  or  four  inches 
through  a  table  and  having  placed  the  inverted  can  over  it,  opening 
the  valve. 


SEP 


It  is  far  better  to  have  a  box  or  room  on  the  plan  shown  in  Fig. 
68,  taken  from  Wis.  bulletin.  There  is  a  square  box  made  of  galvan- 
ized iron  with  a  door  and  a  vent  for  the  escape  of  steam  v.  The 
steam  enters  at  ST.  P  through  a  pipe  provided  with  a  dropcock  c,  and 
with  four  openings  ST.  PV  with  pipes  P  inserted,  and  one  sv  opening 
into  the  upper  part  of  the  box.  There  are  two  shelves  ws  of  wire 
netting,  and  the  lower  space  is  used  for  cans  placed  directly  over  the 
B  team  pipes  P,  while  the  upper  shelf  is  used  for  bottles,  covers,  etc. 
This  and  similar  boxes  are  made  by  Cornish,  Curtis  &  Greene  Mfg. 
Co..  Ft.  Atkinson,  Wis.  and  may  be  made  in  any  size  or  styles  to  suit. 


53 


- 


I  have  seen  some  ovens  (made  by  Simonds,  Tyrrell  &  Co.,  of 
Chicago),  with  double  walls,  which  seem  to  me  an  improvement, 
though  I  presume  more  expensive.  These  are  made  to  heat  directly 
with  a  fireplace  in  the  oven  and  any  desired  dry  temperature  may 
be  obtained.  They  can  also  be  made  for  heating  with  direct  steam. 

Mr.  H.  B.  Gurler  has  built  a  small  room  lined  with  wood  for  this 
purpose,  and  claims  it  to  be  superior  to  those  made  of  galvanized 
iron,  a  claim  which  I  shall  be  willing  to  allow,  when  I  see  the  room 
two  or  three  years  hence. 

If  I  were  to  use  wood  I  should  have  it  built  like  a  round  tank. 
If  absolute  sterilization  is  desired  this  apparatus  should  be  made 
of  a  shape  and  material  strong  enough  to  stand  considerable  pressure. 

Much  labor  is  also 
saved  by  the  use  of  a 
bottle  filler,  and  in  se- 
lecting one  it  is  well  to 
look  carefully  after  the 
construction.  The  sim- 
plest and  the  one  which 
is  easiest  to  keep  clean 
is  the  best.  I  illustrate 
one  in  Fig.  64;  it  is  the 
cheapest  I  have  seen  for 
small  dairies. 

On  a  very  small  scale, 
however,  I  feel  inclined 
to  believe  that  the  labor 
saved  is  counterbalanced 
by  the  extra  work  of 
keeping  the  apparatus 
clean. 

By  referring  to  Fig. 
51,  Prof.  Russel's  idea 
of  filling  by  syphon  may 
be  seen.  Not  having 


Fig.  64. 


any  practical  experience  with  either  I  cannot  express  any  opinion. 

Selling  milk  in  bottles  is  getting  to  be  quite  common,  but  unless 
the  utmost  care  is  taken,  the  advantage  of  this  system  is  but  a  delu- 
sion and  a  snare. 


54 

We  are  apt  to  be  over  tender  with  bottles  and  the  wash- 
ing, as  it  is  often  done,  is  a  mere  farce. 

When  milk  is  sold  from  large  cans,  and  especially 
when  the  cans  are  standing  still,  it  is  not  advisable  to 
draw  it  off  from  the  bottom  with  a  faucet,  and  even  when 
the  cans  are  in  constant  motion  it  is  claimed  that  there 
will  be  some  difference.  In  order  to  counteract  this  a  de- 
vice illustrated  in  Fig.  65  is  inserted  in  the  faucet  opening 
inside  the  can. 

The  milk  is  then  drawn  from  the  whole  length  of  the 
can  through  the  perforated  tube. 

When  a  man  delivers  his  own  milk  all  there  is  needed  is  a  dipper 
and  honesty  in  the  purpose  of  giving  all  his  customers  the  same  milk. 
The  above  mentioned  device  was  constructed  for  the  large  cans  used 
in  Germany  where  the  faucet  projects  from  the  side  of  the  wagon, 
and  the  driver  cannot  get  at  the  inside  and  manipulate  the  milk! 

SHIPPING  MILK  BY  RAIL. 

There  is  a  general  idea  that  the  midclle=men  in  the  cities  get  the 
lion's  share  of  the  profit  in  the  milk  trade. 

There  is  some  truth  in  it,  but  I  doubt  that  the  farmers  have  any 
conception  of  the  enormous  expenses  in  distributing  the  milk. 

'Tis  true  that  these  expenses  could  be  reduced  materially  if  the 
delivery  was  in  the  hands  of  an  honest  monopoly,  and  those  who  have 
watched  from  six  to  ten  different  milk  wagons  deliver  milk  in  the 
same  street,  will  agree  with  me  that  the  saving  in  time,  horse-flesh 
and  wear  and  tear  of  wagon,  is  enough  to  enable  a  monopoly  to  sell 
better  milk  at  a  lower  price  with  just  as  much  profit  to  themselves 
and  the  producers. 

Not  that  I  believe  that  such  is  likely  to  be  realized,  and  least  of 
all  by  a  co-operation  among  the  farmers.  It  would  take  too  much 
capital  and  be  too  great  a  strain  on  the  mutual  faith  in  the  honesty  of 
their  fellow  farmers. 

Not  having  been  engaged  in  the  milk  business  practically  I  shall 
not  dilate  on  this  subject  but  only  give  a  hint  or  two. 

Co-operation  among  farmers  such  as  was  attempted  some  years 
ago  without  a  system  of  retailing  is  simply  the  establishing  another 
^middle-man"  and  is  useless. 

The  first  step  is  the  establishing  of  "creameries,"  as  they  are  mis- 


55 

named  in  the  East,  close  to  the  railroad  station.  If  the  farmers  can 
secure  the  right  man  to  manage  such  a  milk  depot  (as  I  should  prefer 
to  call  it)  so  much  the  better,  if  not  let  them  encourage  private  indi- 
viduals to  take  hold  of  the  matter 

These  depots  should  be  built  like  the  German  creamery  ( see 
page  74)  and  be  provided  with  machinery  for  butter-makiiig  and  for 
pasteurizing  the  milk.  If  the  farmers  would  treat  the  milk  in  the 
same  careful  manner  as  suggested  when  they  peddle  it  themselves,  it 
will  be  an  easy  matter  to  eliminate  all  losses  by  sour  milk  and  yet  use 
no  chemical  preservatives. 

I  believe  it  would  pay  well  to  run  it  all  through  a  separator 
(through  the  cream  tube  only)  in  order  to  clean  it.  This  is  even 
better  than  filtering  as  it  is  done  by  the  large  European  milk  dealers. 
For  this  purpose  the  old  Danish  Weston  machine  is  specially  adapted 
unless  indeed  the  centrifugal  heater  can  be  run  sufficiently  high 
speed  to  do  the  work  thoroughly. 

Surplus  milk  or  cream  can  be  made  into  butter  or  cheese, 
and  pasteurized  skimmilk  sold  under  its  own  name  at  a  reasonable 
price,  would  be  a  blessing  to  the  city  people  and  a  profit  to  the  far- 
mers. 

Such  depots  having  large  quantities  of  milk  under  their  control 
can  always  command  a  better  price. 

If  milk  enough  to  secure  a  carload  at  one  place  can  be  secured,  I 
believe  bottled  milk  can  be  shipped  for  the  same  price  as  that  in 
cans. 

Possibly  the  German  plan  of  heating  the  milk  at  the  shipping 
point  and  ship  it  in  large  tanks  where  the  temperature  could  be  main- 
tained, and  then  cooling  it  in  sterilized  bottles  on  arrival  at  the  city, 
may  be  found  practical  though  I  have  my  doubts  as  to  the  cold 
season. 

Whatever  plan  is  adopted  I  consider  this  idea  that  the  farmers 
themselves  see  to  it  that  the  milk  has  a  better  keeping  quality  as  the 
first  step  in  true  co-operation,  and  when  this  is  first  obtained  in  a  sys- 
tem of  milk  depots  along  the  railroad  lines  leading  to  the  great  cities, 
then  and  not  till  then,  can  there  be  any  hope  of  further  co-operation 
in  the  retail  business. 

Finally  let  me  urge  upon  the  farmers  to  remember  that  such  de- 
pots should  not  be  considered  as  temporary  makeshifts,  but  be  built 


Fig.  66. 


in  a  substantial  and  perfect  man- 
ner, somewhat  on  the  plan  illus 
trated  on  page  74,  which  shows  a 
German  creamery  of  1894 

There  is  a  building  which  can  be 
kept  clean,  clean  in  a  bacteriologi- 
cal sense,  and  that  will  be  a  perma- 
nant  ornament  to  the  community, 
increasing  the  value  of  the  land 
in  the  contributing  district. 


CHAPTER  VII. 
PASTEURIZATION  IN  CREAMERIES. 

SKIM-MILK. 

Reminding  the  reader  again  of  the  reservation  with  which  I  re- 
commend every  creamery  to  secure  a  pasteurizing  apparatus  for 
cream,  it  now  only  remains  for  me  to  suggest  the  different  manner  in 
which  it  may  be  utilized.  As  to  skim-milk,  there  is,  if  it  is  to  be  re- 
turned to  the  farm  for  stockfeeding,  no  need  of  being  afraid  of  any 
"  boiled  flavor,"  nor  is  the  dilution  by  direct  steam  heating  so  very 
objectionable,  and  hence  a  steamjet  scalder,  be  it  the  fancy  Bentley 
"  Germicide  "  or  a  common  steamjet,  is  the  simplest  and  cheapest. 

But  better  still  is  the  utilizing  of  the  exhaust  steam  as  suggested 
in  Mr.  Floyd's  letter  or  in  any  other  manner.  But  to  heat  the  milk 
without  cooling  is  not  right  and  the  time  is  coming  when  the  Ameri- 
can farmers,  like  their  European  brethren,  will  insist  on  having  the 
skim-milk  properly  pasteurized. 

It  is  a  simple  thing  to  arrange  for  those  who  have  studied  the 
matter  and  those  building  creameries  will  find  that  it  pays  to  take  ad- 
vice, even  if  it  should  cost  them  a  hundred  dollars  or  two. 

THE  CREAH. 

Until  the  farmers  appreciate  pasteurization  of  the  skim^milk. 
there  is  no  reason  why  the  creamery  should  do  so,  and  by  a  careful 
study  of  the  chapter  on  heaters  and  coolers,  each  one  must  make  hi8 
own  choice. 

The  apparatus  should  be  of  a  capacity  corresponding  to  the  maxi- 
mum run  of  cream  and  placed  in  a  position  so  that  it  may  be  used  or 
not,  as  the  occasion  demands,  without  being  too  much  in  the  way. 

As  cooling  to  60°  or  65°  is,  in  most  cases,  possible  with  water, 
there  is  no  need  of  ice  or  refrigerating  machine  at  this  stage  if  butter 
is  to  be  made.  Cool  down  to  60°  or  65°,  and  in  winter,  if  the  room 
is  cold,  only  to  70°  or  75°,  then  add  the  starter,  remembering  that  it 
will  take  fully  twice  as  much  as  for  unpasteurized  cream. 

When  nearly  ripe,  the  cream  must  be  chilled  down  to  45°  and 

'      57 


58 

kept  there  for  riot  less  than  2  hours  before  churning  and  if  the  ripen- 
ing allows  it  6  hours  is  no  harm. 

This  chilling  is  essential  to  secure  a  good  body,  and  must  be  done 
either  after  ripening  or  before,  but  I  prefer  after,  as  I  can  raise  the 
cream  quicker  to  churning  temperature  after  chilling  than  I  can  cool  it. 

SOUR  CREAM  is  now  pasteurized  and  to  Mr.  Bentley,  of  Circle  - 
ville,  Ohio,  is  due  that  this  apparently  impossible  feat  has  been  proved 
practical. 

Not  having  tried  it,  I  cannot  express  any  opinion,  and  regret 
very  much  that  the  experiment  stations  have  not  at  once  taken  the 
matter  up. 

I  lack  information  about  the  degree  of  acidity,  but  if  it  is  sour 
enough  to  have  wheyed  off,  leaving  a  very  rich  cream,  I  can  under- 
stand it.  In  that  case,  I  presume,  the  curd,  hardened  by  the  heat, 
will  settle  to  the  bottom  and  not  be  incorporated  in  the  butter  and 
cause  white  specks. 

Mr.  G.  B.  Lawson,  of  Grinnell,  Iowa,  writes  me  that  he  has  been 
converted  from  his  doubts  by  practical  tests,  and  hence  I  presume 
that  even  if  it  will  not  do  under  any  and  all  circumstances,  there  is 
enough  in  it  for  every  gathered  creameryman  to  investigate. 

The  fact  remains  that  if  there  is  any  curd  at  all  in  the  cream  it 
will  be  hardened  by  the  heating  and,  if  not  eliminated,  cause  more  or 
less  white  specks  and  a  very  crumbly  "  body." 

That  gathered  cream  which  often  has  a  bad  taint  will  be  improved 
in  flavor  by  pasteurizing  is  sure  enough,  but,  if  possible,  I  would 
rather  see  a  system  where  the  farmers  learned  to  pasteurize  it  them- 
selves or  to  deliver  sweet  cream. 

THE  WHOLE  fllLK. 

If  it  is  desired  to  pasteurize  the  skim=milk  as  well  as  the  cream, 
it  is  evidently  safer  to  pasteurize  the  whole  milk  before  separating,  as 
it  will  be  more  effective  the  sooner  it  is  done.  f*s  there  will  be  fewer 
bacteria  to  kill. 

I  read  years  ago  about  a  creamery  in  Sweden  where  they  heated 
the  milk  to  150°  and  ran  it  through  the  separator  at  that  temperature. 
I  lack  practical  experience  and  am  a  little  shy  of  that  method,  though 
it  is  used  successfully  in  several  Danish  creameries.  Nevertheless,  I 
can  recommend  the  following  plan.  When  the  milk  is  weighed  and 
sampled  dump  it  in  a  small  receiving  vat  (with  no  waterspace). 
From  this  run  it  through  the  heater  to  a  regular  storage  vat  with 


59 

cover,  where  the  waterspace  is  kept  filled  with  water  of  160°.  If  any 
of  the  centrifugal  heaters  are  used,  the  milk  can  be  elevated  to  the 
second  tank  while  heating;  an  evident  advantage. 

From  the  storage  vat  the  milk  is  cooled  to  85°  or  90°  by  running 
it  over  water  coolers  to  the  separator. 

A  second  cooler  cools  the  cream  and  skim=milk  to  the  desired 
temperature,  as  they  leave  the  separator,  and  here  must  be  used  ice 
or  iced  water. 

As  objections  may  be  made  to  the  extra  work  of  having  three 
coolers  instead  of  one,  I  am  reminded  of  the  fact  that  it  takes  a  certain 
amount  of  cooling  surface  to  cool  a  certain  quantity  of  milk  a  certain 
number  of  degrees  ( 100  or  more )  with  water  of  a  certain  degree,  and 
hence  it  is  immaterial  how  that  surface  is  divided.  And  it  is  surely 
better  than  the  plan  proposed  by  Mr.  Buass,  ( Fig.  38,  page  37 )  where 
he  uses  three  heaters  and  two  coolers,  as  my  plan  only  requires 
one  heater  and  three  coolers,  besides  holding  the  mflk  longer  at  the 
high  temperature. 

By  this  system  it  will  be  practical  to  satisfy  the  bacterioiogical 
demand  for  a  longer  exposure  to  the  heat  in  the  storage  tank. 

But,  and  a  very  large  but.  if  you  please,  it  must  be  remembered 
that  pasteurization  means  money,  money  for  coal  to  make  steam  for 
heating,  money  for  ice  and  labor  of  handling  it  or  else  for  coal  to 
pump  water  or  to  run  a  refrigerator  machine,  and,  last,  but  not  least, 
money  to  pay  for  the  extra  help  which  is  necessary  to  keep  the  ap- 
paratus and  everything  else  connected  therewith  clean,  bacteriologic- 
ally  clean,  if  you  please. 

If  there  is  not  sufficient  water,  if  there  is  no  ice  or  refrigerator 
machine,  if  the  buttermaker  is  expected  to  run  the  pasteurizer  as  ht» 
is  sometimes  expected  to  run  the  churn  while  he  receives  the  milk 
and  does  the  separating,  then  pasteurization  will  prove  a  delusion  and 
a  snare,  and  far  better  not  fool  away  any  money  on  the  machinery. 

A  man,  and  a  good  man  at  that,  should  be  hired  and  made  re- 
sponsible for  the  pasteurization  and  the  proper  ripening  of  the  cream. 
If  he  does  this  and  keeps  everything  pertaining  thereto  clean,  he  may 
have  some  time  to  spare,  but  not  so  very  much.  It  is  certainly  a  fair 
J  day's  work  in  a  creamery  running  between  10  and  12,000  Ibs  of 
milk. 

Nevertheless,  it  is  possible  to  save  part  of  these  expenses  if  the 
creamery  is  arranged  so  as  to  utilize  all  the  heat  otherwise  wasted  in 


60 

the  exhaust  steam.  Indeed,  Mr.  Floyd  claims  it  cost  him  next  to 
nothing,  and  it  will  interest  the  readers  to  read  the  following  letters 
in  reply  to  my  inquiries. 

LETTERS  FROM  MEN  WHO  PASTEURIZED, 

9th  Nov.,  1895.     Sioux  FALLS,  S.  D. 
MB.  J.  H.  MONBAD. 

Dear  Sir: 

Yours  received.     We  are  delivering  pasteurized  milk  to 

the  city  trade.  The  cream  will  not  rise  upon  the  milk  which  is  a  drawback  and  I 
am  afraid  will  hurt  the  business.  The  cream  is  of  course  first  class.  For  butter 
making  our  experience  was  that  the  grain  of  the  butter  was  injured  by  the  heat. 
Rapid  cooling  ^did  not  offset  it.  nor  low  churning  in  temperature.  Pasteurizing  can 
be  done  at  a  very  slight  expense  by  using  the  exhaust  steam  from  the  engine  and 
at  the  same  time  have  on  hand  all  the  hot  water  necessary  to  use  in  a  creamery. 
Creameries  near  large  cities  can  pasteurize  cream  and  milk  and  work  up  quite  a 
business,  but  in  small  cities  the  milk  supply  is  good  and  the  cream  is  wanted.  The 
cream  and  milk  will  keep  much  longer,  of  course,  and  for  ice  cream  making  pas- 
teurized cream  is  superior.  The  time  is  coming  when  all  cream  and  milk  in  large 
cities  will  be  pasteurized.  It  is  not  expensive  as  we  do  it  hardly  taking  any  more 
fuel.  The  truth  is  that  creameries  waste  in  fuel  quite  a  good  deal  by  not  using 
their  exhaust  steam.  It  is  heat  and  heat  is  money  if  you  can  use  it.  We  condense 
it  all  and  return  it  to  the  boiler. 

Yours  truly, 

F.  H.  FLOYD. 


16th  Sept.,  1895.     Sioux  FALLS,  S.  D. 
J.  H.  MONBAD, 

Dear  Sir: 

Your    favor   received.     I  have   a  hot  water  tank  and  cold 

water  tank.  In  the  hot  water  tank  I  have  heavy,  but  large  galvanized  iron  coils 
three  inches  in  diameter  sufficiently  large  to  heat  water  very  rapidly.  The  more 
more  coils  I  put  in  the  quicker  I  heat  the  water  and  the  quicker  I 
condense  the  steam,  though  I  find  that  I  do  not  begin  to  use  up,  or 
rather  condense,  all  of  the  steam  in  the  coils  that  are  in  the  hot  water 
tank,  consequently  I  have  additional  coils  that  are  outside  of  the  building,  in  the 
summer  time,  and  inside  in  the  winter.  By  having  large  coils  the  steam  condenses 
rapidly,  which  in  my  opinion,  makes  a  vacuum,  and,  of  course,  you  do  not  have 
back  pressure.  You  understand  that  none  of  this  steam  escapes  from  the  coils  but 
simply  passes  through  them  until  I  have  at  the  other  end  water  or  condensed  steam. 
There  is  a  large  amount  of  that  radiated  by  these  coils,  the  use  of  which  I  make  in 
heating  water  and  heating  the  building  in  the  winter  time.  Over  my  boiler  I  have  two 
tanks  with  a  partition  in  one  of  them  and  at  the  bottoms  two  holes  in  the  partition, 
with  an  outlet  just  below  the  top  of  the  partition  into  the  other  can.  This  is  what 
I  call  a  filter.  When  tilled  with  water  the  oil  will  stay  on  top  which  can  be  skim- 


61 

uied  off  regularly.  This  is  cylinder  oil,  which  should  be  used  very  sparingly.  This 
condensed  steam  is  forced  back  into  the  boiler  by  a  small  steam  pump,  with  a  valve, 
to  cut  off  the  supply  to  the  boiler.  We  give  full  vent  of  steam  to  the  pump.  It 
will  not  be  forced  into  the  boiler  any  faster  than  it  can  go  through  this  valve.  One 
portion  of  the  exhaust  is  tapped  and  a  small  piece  of  pipe  is  run  in  to  the  water 
before  it  goes  to  the  boiler.  I.  therefore,  have  hot  water  and  no  lime  going  into 
the  boiler.  The  hot  water,  from  the  hot  water  tank,  passes  through  the  pasteuriz- 
ing coils  (if  you  use  them)  and  overflows  into  another  tank  over  which  is  a  rotary 
pump.  I  use,  however,  something  like  the  Lackey  heater,  which  is  connected  up 
with  steam,  the  hot  water  and  the  cold  water.  To  regulate  the  temperature  I  have 
a  thermometer  in  one  end  of  the  outlet.  I  pump  hot  water  back  again  into  the  hot 
water  tank  just  as  regularly  as  it  goes  through  the  coils,  which  it  usually  does 
pretty  hot,  of  course  not  over  160  deg.  This  practically  takes  no  fuel  as  my  hot 
water  is  usually  too  hot.  In  pasteurizing  I  got  up  a  vat,  a  round  one,  with  the 
coils  inside  working  on  a  pivot.  The  cover  acts  as  a  bearing  to  hold  the  coils  in 
place.  I  agitate  these  coils  by  a  lever  handle,  but  do  not  make  the  complete 
circle.  We  connected  the  hot  water  pipe  to  the  coils  by  steam  hose.  This  vat, 
which  is  a  round  cylinder,  has  a  wooden  jacket  with  at  least  six  inches  of  space  to 
pack  ice  around.-  Of  course,  the  coil  which,  by  the  way,  has  a  good  many  square 
inches  of  radiating  surface,  cools  as  well  as  heats  the  cream  by  the  use  of  cold  or 
hot  water,  and  on  the  outside  of  the  can  ice  should  be  packed  to  cool  the  milk  or 
cream.  This,  I  believe,  is  the  most  successful  pasteurizing  tank  because  it  does 
the  work  very  quickly,  much  quicker  than  the  square  tank.  My  hot  water  tank 
and  cold  water  tank  are  connected  by  valves.  To  cool  the  cream  shut  off  the  hot 
water  and  reverse  by  using  the  cold  water  and  pump  that  back,  if  you  want  to,  into 
the  cold  water  tank  or  pump  direct  from  the  well  after  using  up  the  cold  water  as 
long  as  possible.  Nothing  but  ice  will  do  to  finish  the  operation.  I  can  pasteurize 

any  amount  of  sweet  cream 
or  milk  with  the  ordinary 
heat  from  a  10=horse  power 
engine,  during  the  process 
of  separating  or  churning. 
No  live  steam  escapes  into 
anything.  I  use  only  exhaust 
FiS-  66.  steam  to  heat  all  of  the  milk. 

before  it  goes  to  the  separator,  and  this  condensed  steam,  as  we  have  it,  drained 
back  to  the  boiler  tank.  I  increased  the  size  of  my  tin  heater  over  the  ordinary 
size  (Fig.  66)  and  it  works  way  ahead  of  live  steam.  Twenty=eight  cents  a  day. 
with  coal  at  three  dollars  ($3.00)  per  ton,  will  enable  me,  with  a  9  horse  power  en- 
gine 15  horse  power,  boiler  to  separate  the  cream  for  5,000  Ibs.  of  milk,  heat  up 
300  gals,  of  scalding  hot  water,  heat  all  my  milk  before  it  goes  to  the  separator, 
during  the  summer  months,  and  lastly,  sterilize  skimmilk.  that  is  always  left  over 
for  the  farmers  to  begin  on  the  next  day. 

Yours  truly, 

C.  L.  FLOYD. 

P.  S. — We  have  one  boiler  that  we  have  run  for  tour  months  the  water  used  for 
which    would  be  very  limey  if  it  was    not    used  over    and    over  again  as  it  is.     Our 


62 

boiler  is  just  as  clean  as  when  it  came  from  the  paint  shop,  but  it  is  not  well  to 
use  too  much  cylinder  oil.  Three  or  four  drops  a  minute  is  sufficient  and  the  cost 
of  the  fuel  bill  tells  the  rest.  An  injector  saves  nothing,  but  put  water  into  a  boiler 
at  190  deg.  and  the  fuel  money  will  be  saved  very  quickly. 


GBINNELL,  IOWA,  Sept.  10th,  1895. 
FRIEND  MONEAD. 

Dear  Sir: 

Received  yours  of    7th   inst.     In    reply    would   say  that 

this  is  the  third  season  that  I  have  been  pasteurizing  cream  for  the  city  trade. 
The  first  year  we  only  pasteurized  the  cream  from  about  1500  Ibs.  of  milk  a  day 
which  was  mostly  shipped  to  Des  Moines  for  making  ice  cream.  That  first  year  all 
I  pasteurized  was  done  in  15  gallon  milk  cans  set  in  a  tub  of  boiling  water.  The 
second  year  I  got  up  a  heater  with  a  continuous  flow,  which  pasteurized  the  cream 
as  fast  as  it  ran  out  of  the  separator,  which  was  a  success  if  it  was  not  done  on 
scientific  principles.  That  year  we  pasteurized  the  cream  from  about  2,500  Ibs.  of 
milk  daily  during  the  ice  cream  season  and  was  shipped  to  Des  Moines  and  Oska- 
loosa.  This  past  summer  I  have  been  pasteurizing  new  milk,  cream  and  skimmilk 
for  the  Crescent  Creamery  of  St.  Paul,  Minn.,  doing  the  heating  in  a  large  300  gal- 
lon vat  made  for  the  purpose,  and  cooling  by  drawing  off  the  milk  into  5  gallon 
cans  and  setting  them  in  a  pool  of  cold  water.  This  season  I  have  pasteurized  250 
gallons  of  new  milk,  150  gallons  of  cream  and  200  gallons  of  skimmilk  a  day,  which 
was  used  in  the  city  of  St.  Paul.  Most  of  the  cream  was  used  for  making  ice  cream, 
some  of  the  milk  was  shipped  about  60  miles  on  the  railroad  and  was  not  received 
at  the  creamery  until  ten  o'clock,  and  before  the  car  could  be  unloaded  and  the 
milk  and  cream  taken  care  of  it  was  noon,  and  the  pasteurizing  could  not  be  done 
until  after  noon,  and  by  that  time  some  of  the  milk  had  begun  to  sour,  which  made 
pasteurizing  a  very  particular  job,  as  one  can  of  sour  milk  would  spoil  the  whole 
vat  full,  and  the  greatest  care  had  to  be  exercised  in  tasting  and  smelling  every  can 
of  milk  before  it  was  emptied  into  the  pasteurizing  vat.  Pasteurized  skimmilk 
will  keep  sweet  longer  than  the  whole  milk,  or  cream,  and  the  richer  the  cream  is 
the  longer  it  will  keep  sweet.  I  have  pasteurized  cream  that  was  shipped  50  miles 
on  Monday  morning  after  it  was  separated,  and  that  same  cream  was  made  into 
ice  cream  the  following  Friday,  arid  it  was  in  good  condition.  In  the  past  three 
years  I  have  made  about  300  Ibs.  of  butter  from  pasteurized  sweet  cream  with  good 
results.  Today  I  have  commenced  to  pasteurize  sour  cream  for  buttermaking  and 
shall  report  results  later.  Yes,  I  do  find  in  all  vessels,  large  or  small,  more  or  less 
of  a  thin  film  on  the  sides  caused  by  coagulated  albumen,  but  it  is  easily  washed  off 
if  not  allowed  to  become  dry  before  washing,  by  using  golddust  and  boiling  water 
and  a  good  scrub-brush.  My  heater  holds  6  gallons,  it  sets  in  a  barrel  of  water, 
which  is  kept  at  the  boiling  point  by  a  steam  pipe  direct  from  the  boiler.  The 
cooler  sits  in  a  barrel  of  fine  ice  and  salt,  the  funnel  of  the  heater  sets  under  the 
cream  spout  of  the  separator  and  it  will  heat  the  cream  as  fast  as  it  comes  out  of 
the  separator  up  to  150  deg.  if  wanted. 

Yours  truly, 

G.  B.  LAWBON. 


63 


FILTERED  WATER  AND  LONG   KEEPING  BUTTER. 

I  have  again  and  again  emphasized,  that  the  pasteurizing  of  the 
cream  for  buttermakers  is  only  to  be  recommended.  ( 1 )  At  cream- 
eries where,  in  spite  of  all  precautions,  the  milk  delivered  is  "  off"  has 
weedy  or  other  bad  flavors.  (2)  At  creameries  where  it  is  known 
that  the  butter  is  to  be  exported  or  even  held  for  long  cold  storage. 
While  there  may  be  exceptions  to  the  last,  I  am  sure  that  all  butter 
for  export  should  be  made  from  pasteurized  cream. 

Then,  and  then  only,  can  we  hope  to  work  up  a  reputation  for 
clean,  pure  flavor  combined  with  uniformity,  which  is  a  11= important 
on  the  world's  market. 

It  is  not  my  province  here  to  treat  buttermaking,  but  must  em- 
phasize the  futility  of  pasteurizing  the  cream,  if  the  butter  afterwards 
is  washed  with  any  kind  of  water,  a  custom  which  I  regret  to  say  ob- 
tains generally. 

If  the  water  supply  comes  from  a  deep  drive  well  it  may  be  safe- 
ly used,  but  in  all  cases  it  would  be  money  well  spent  for  any  cream- 
ery to  have  it  analyzed  chemically  and  bacteriologically. 

Where  the  water  comes   from  shallow,  open   wells,  or  is  pumped 
from  creeks  or  rivers,  it  should  always  be  boiled  or  filtered,  at  least 
all  that  is  used  for  rinsing   the   cream  vat,  the  churn  and  the  butter 
worker,  as  well  as  for  washing  the  butter. 


Fig.  67. 


64 


If  our  experiment  stations  had  taken  this  matter  up  in  a  practical 
manner,  I  am  sure  they  would  long  ago  have  demonstrated  that  much 
of  the  faulty  butter  on  the  market  is  due  to  the  water. 

From  Mr.  Boggild's  excellent  book  "  Danish  Dairying,"  I  take 
the  illustrations  Fig.  67=68,  which  represents  a  galvanized  iron  filter. 
The  cross  section,  Fig.  68,  shows  first  a  loose  perforated  wooden  bot- 
tom, then  a  layer  of  pebbles,  then  gravel,  then  sand,  then  another 
perforated  bottom.  On  this  there  is  a  layer  of  charcoal  and  then  a 
layer  of  scrap  iron.  The  upper  bottom  has  only  one  hole  in  the  cen- 
tre, and  is  covered  with  pebbles.  The  height  is  3  ft.,  6  in.,  and  the 
filter  is  filled  with  the  above  mentioned  materials  at  least  two= thirds. 
Fig.  67  represents  the  manner  in  which  the  filter  (a)  is  fixed  on  the 
wall,  with  the  supply  pipe  (e)  and  its  cock  (f)  provided  with  a 
rod  (g). 

In  order  always  to  have  filtered  water  in  stock  a  storage  tank  (b) 
is  provided.  The  latter  ought,  however,  to  have  a  cover  not  shown  in 
the  illustration. 

I  am  of  the  opinion  that  the  water  before  filtering  or  after,  ought 
to  be  boiled  and  then  cooled,  unless  indeed  the  Utopian  age  were  here 
when  every  creamery  has  a 

PASTEUR  FILTER. 

This  filter  which — I  regret  to 
say  requires  a  pressure  of  at  least 
20  Ibs.  to  the  square  inch  to  do 
practical  work,  and  which  is  rather 
expensive,  is  not  only  a  filter,  but 
a  complete  sterilizing  apparatus,  as 
no  microbe,  no  germs  of  microbes 
even,  can  pass  through  those  won- 
derful hollow  "  candles  "  made  of 
a  composition  of  unglazed  por- 
selain,  prepared  by  Pasteur's  as- 
sociate, Prof.  Chamberland. 

The  idea  of  sterilizing  milk 
this  way  lay  near  and  would  ob- 
viate the  dreaded  boiled  flavor,  but 
alas  and  alack,  this  filter  is  so 
powerful  that  only  a  very  clear 
would  be  the  result. 


65 

I  have  had  some  correspondence  with  the  company  in  Dayton. 
Ohio,  and  they  tell  me  that  a  filter  like  the  one  illustrated  with  18 
tubes  should  filter  250  gallons  a  day.  This,  I  presume,  would  be 
enough  for  the  average  creamery,  if  used  only  for  the  washing  of  the 
butter.  The  cost  is  somewhere  about  $100,  and  this  should  not 
prevent  their  use  if  they  prove  otherwise  practical.  I  refer  to  the 
trouble  of  cleaning  the  "candles"  every  day.  The  water  is  forced 
into  the  upper  part  of  the  filter  and  through  the  "candles'1  and 
out  at  A. 

I   hope  to  see  this  filter  given   a  fair  trial. 

A  PLEA  FOR  BETTER  BUILDINGS. 

It  is  not  only  with  a  view  to  amuse  the  reader  that  I  have  repro- 
duced a  picture  of  the  old  Swiss  cheesefactory  and  its  contrast,  the 
Modern  German  creamery,  on  page  74. 

Though  the  first  mentioned  picture  is  from  an  engraving  about 
200  years  old,  I  regret  to  say  that  I  have  seen  cheesefactories  within 
10  years  that  were  but  a  small  step  advanced  from  this! 

Nor  can  it  be  said  that  very  many  creameries  are  built  so  as  to 
make  it  possible  to  keep  them  clean — bacteriologically  clean — or,  if 
you  please — dairyologically  clean. 

I  know  I  shall  incur  the  criticism  of  those  men,  who,  at  their  own 
risk,  build  creameries,  so  to  say,  on  the  suffrage  of  the  farmers.  These 
may  at  any  time  see  the  farmers  build  one  in  opposition. 

Nor  do  I  deny  the  justice  of  such  criticism,  calling  my  demand 
for  creameries  similar  to  the  modern  one  shown  as  an. unpractical  un- 
businesslike proposal,  when  looked  at  from  their  standpoint. 

Yet  I  shall  raise  my  voice  and  use  my  pen  as  long  as  I  live  for 
better  creamery  and  cheese  factory  buildings,  and  challenge  any  criti- 
cism if  made  from  the  standpoint  of  the  permanent  interest  of  the 
milk  producers. 

There  is  a  great  cry  against  expensive  creameries,  but  that  has 
been  because  these  buildings  were  not  better  than  the  cheap  ones, 
yet  the  objection  always  remains  against  the  increased  interest  on 
money  invested. 

Let  us  investigate  this  question  a  little.  In  this  country  the  in- 
terest is  higher  than  in  Europe  and  hence  I  shall  not  challenge  the 
claim  that  we  can  afford  to  put  up  a  cheap  wooden  building  for,  let 
us  say  $3,000,  for  a  5,000  Ib.  creamery  and  rebuild  it  when  rotten  for 


66 

the  difference  in  the  interest  on  a  solid  brick  building  costing  double 
the  money. 

I  shall  riot  challenge  this,  I  say,  though  there  may  be  localities 
where  the  difference  would  not  be  great  enough  to  do  it,  and  though 
certainly  fire  insurance  ought  to  be  lower  in  the  latter  case. 

But  I  am  not  only  asking  for  a  brick  building,  I  want  it  finished 
somewhat  in  the  style  of  the  illustration.  /  wont  a  $10,000  building 
inhere  there  is  now  a  $3,000  one. 

The  interest  account  will  thus  be  charged  with  say  6%  on  $7.000 
extra  or  $420.  But  this  will  hardly  be  J  cent  per  Ib.  of  butter. 

Leaving  out  the  saving  labor  in  keeping  such  a  creamery  clean, 
I  claim  that  the  simple  moral  effect  on  the  men  working  in  such  a 
creamery  will  easily  increase  the  value  of  the  butter  ^  cent  per  pound. 
Nor  is  the  claim  "theory"  but  it  is  based  on  20  years  close  observation 
of  the  practical  creamery  work  in  many  countries. 

I  said  that  my  proposition  would  be  impractical  for  "  individual " 

creameries,  as  they  are  often  called,  but  there  is  no  reason  on  earth 
why  the  farmer  should  not  build  such  creameries,  or  the  banks  lend 
money  in  them. 

Take  any  community  which  has  been  blessed  with  the  revelation 
of  dairy  truth,  take  any  bank  that  has  seen  mortgages  removed  and 
good  accounts  opened  by  the  aid  of  the  cow  and  co-operation,  arid 
build  such  a  creamery.  Then  tell  me  if  it  is  not  sure  to  make  land 
more  valuable  in  the  neighborhood,  just  as  does  a  good  school,  or  a 
good  county  builing,  or  a  good  road. 

Surely  there  is  no  use  arguing  this  point  with  practical  men  in 
this  year  of  1895.  Let  us  have  better  buildings  by  all  means. 

THE  MILK  AND  CREAM  VATS. 

Dairy  Couiicellor  Boggild  (Denmark)  has  demonstrated  that 
rusty  milk  cans  may  affect  the  milk  left  over  in  them  during  the  night 
and  give  it  a  nasty,  tallowy  taste. 

A  Swedish  buttermaker  also  proved  that  a  peculiar  "  fishy  "  taste 
in  the  butter  may  be  traced  to  the  ripening  of  the  cream  in  rusty  tin 
vats.  These  are  facts  which  are  well  worth  remembering. 

There  need  not  be  any  trouble  if  the  cans  are  made  of  the  very 
best  tin  and  condemned  when  too  rusty. 

But  I  have  seen  some  tin  plates,  said  to  have  been  made  in 
America,  which  I  should  be  ashamed  to  use  for  either  purpose. 


67 

Wood  is  difficult  to  keep  sweet,  glass  is  too  brittle  and  expensive, 
and  glazed  earthenware  too  cumbersome. 

Prepared  paper,  as  used  for  buckets,  I  have  never  tried,  but  1  do 
believe  that  enameled  steel  will  prove  the  very  best  and  most  substan- 
tial material. 

This  will  not  do  for  milk  transportation,  they  would  be  too  ex- 
pensive and  our  milk  train  men  can  give  ''pointers"  to  the  champion 
baggage  smasher  in  disfiguring  a  can. 

But  for  cream  ripening  cans  in  dairies  and  "  starter  "  cans  in 
creameries  and  cheese  factories,  I  see  no  reason  why  a  good  enam- 
eled can  should  not  be  the  very  best. 

I  have  been  in  correspondence  with  a  firm  making  enameled 
goods  trying  to  get  them  to  make  a  sample  can  holding  180  Ibs.,  but 
lack  of  enterprise  foiled  my  plans. 

A  20  Ib.  enameled  can  may.be  bought  anywhere  for  the  first  de- 
velopment and  a  can  holding  180  Ibs.  would  do  nicely  for  the  second 
and  one  such  can  would  be  enough  for  most  creameries  as  it  holds 
starter  for  1800  to  3600  Ibs.  of  cream. 

These  cans  will — I  believe — cost  from  $14  to  $15  retail,  but  it 
would  pay  to  use  them. 


A  COKEECTION. 

The  pasteurizing  heater  illustrated  in  Fig.  38,  page  37,  which  I 
copied  from  an  advertisement  where  no  explanation  was  given,  is. 
according  to  "Milch  Zeitung"  not  a  centrifugal  machine  on  the 
Lefeldt  plan,  but  has  a  horizontal  revolving  dasher  which  acts  in  the 
same  manner  as  the  vertical  one  in  Fig.  37. 


Fig.  69. 


CHAPTER  VIII. 
HOME  PASTEURIZING. 


In  families  where  it  is  found  difficult 
to  get  pasteurized  milk  or  where  a  single 
cow  is  kept  for  own  use,  it  is  safer  always 
to  boil  the  milk;  if  it  is  properly  chilled 
afterwards,  it  is  quite  possible  to  get  over 
the  objection  to  the  boiled  flavor. 

But  where  there  are  children  it  is  the 
duty  of  every  mother  to  see  that  the  milk 
is  pasteurized,  and  it  is  economy  at  the 
same  time  to  pasteurize  the  cream  so  as 
to  make  it  keep  better. 


In  Fig.  69  is  shown  a  tin  boiler  in  which  a  quart  and  a  pint  bottle 
is  placed  on  a  perforated  loose  bottom.  This  boiler  is  placed  on  the 
stove  and  the  temperature  raised  to  boiling  point;  when  it  is  left 
alone  for  about  30  minutes,  as  a  rule  the  temperature  will  not  have 
fallen  below  150°  and  the  bottles  are  then  taken  out  and  cooled. 

Another  way  is  to  use  the  tin  can  of  an  ice  cream  freezer  and 
when  the  cooling  is  to  be  done  place  it  in  the  freezer  and  turn  as  you 
would  when  making  ice  cream.  There  is  no  need  of  using  salt  with 
the  ice  and  if  the  dasher  is  boiled  before  using  this  will  be  found  a 
very  efficient  and  quick  way  of  cooling. 

However  common  sense  will  tell  each  one  how  to  put  the  prin- 
ciple explained  into  practice  undei  the  different  circumstances. 

I  shall  only  recommend,  in  case  of  preparing  milk  for  babies,  to 
use  quite  small  bottles  of  only  4  or  6  ounces,  and(  mention  the  pre- 
caution taken  in  the  Straus  plant  (New  York.) 

They  have  a  copper  cylinder  a  little  larger  in  diameter  than  the 
bottles. 

The  bottles  with  milk  are  placed  in  these  cylinders  which  are 
filled  with  water  so  as  to  form  a  cushion  and  prevent  scorching  when 
heating,  and  bursting  when  cooling. 

68 


69 

After  they  are  heated  for  half  an  hour  the  bottles  are  corked 
mid  the  cylinders  placed  in  ice  water  to  cool. 
They  gave  two  formulae  for  infant's  milk. 

I.  II. 

Sugar  of  milk 12  ounces  Milk 1  gallon 

Lime  water ^  pint  Barley  water 1  gallon 

Filtered   water  with  the  above  White  sugar 10  ounces 

to  make 1  gallon  Table  salt J  ounce 

Milk 1  gallon 

These  are  mixed,  filled  in  the  bottles  and  pasteurized.  I  give 
them  only  as  an  example,  but  advise  in  each  case  to  consult  the  doc- 
tor in  the  matter. 

In  Boston  there  are  also  laboratories  where  milk  for  infants  is 
made  up  according  to  doctor's  prescription. 

If  large  quantities  of  milk  are  to  be  pasteurized  in  the  bottles,  I 
believe  Mr.  Straus's  precaution  a  happy  one,  unless  indeed  some  of 
the  large  sterilizing  apparatus  like  Pop  and  Becher  was  modified  so 
as  to  use  it  for  pasteurizing. 

I  must  also  mention  the  Soxhlet  sterilizing  bottles  and  stoppers. 
On  the  rather  wide  neck  fits  a  loose  metal  cylinder  which  holds  a  cir- 
cular piece  of  rubber  in  place  while  heating  the  milk  in  the  bottle; 
this  allows  the  steam  to  escape  and  as  soon  as  the  milk  is  cooled,  the 
vacuum  created  thereby  sucks  the  rubber  firmly  into  the  neck  of 
the  bottle.  The  metal  ring  is  then  removed  to  be  used  on  the  next 
batch. 

City  people  who  do  not  know  whence  their  milk  comes  may  not 
even  find  pasteurizing  sufficient  and  Dr.  A.  Stutzer  in  his  pamphlet 
on  children's  milk  recommends  the  following  additional  precaution. 

It  consists  simply  of  a  strong  test  tube  of  same  diameter  as  the 
neck  of  the  bottle  and  a  short  piece  of  rubber  which  fits  tightly  on 
both. 

When  the  milk  is  filled  in  the  bottle,  the  rubber  and  tube  is  ad- 
justed and  the  bottle  turned  upside  down  as  shown  in  Fig.  70. 

A  few  hours  rest  will  allow  any  possible  dust  or  sediment  to  set- 
tie  in  the  test  tube,  the  pinch  cock  is  closed,  the  bottle  raised  and  the 
test  tube  removed. 


70 


Fig.   70. 


CHAPTER  IX. 
GENERAL  POINTERS. 

1.  Sterilization  in  the  scientific  sense  means  the  absolute  kill- 
ing of  all  germs  and  requires  a  temperature  of  230°  and  one  which 
spoils  milk  for  commercial  and  manufacturing  purposes. 

When  used  about  milk,  it  means  its  heating  to  from  210  to  218° 
Fahr.  under  pressure  and  holding  it  for  not  less  than  30  minutes  and 
then  cooling  to  50°  or  thereabout. 

2.  Intermittent  Sterilization  means  the  above  process  repeated 
having  the  milk  warm  sufficient  time  to  develop  the  germs  between 
the  operations. 

3.  Pasteurizing  means  heating  to  between  150  and  160°  Fahr. 
and  keeping  it  there  for  20  or  30  minutes  then  cooling  it  to  50°  or 
thereabout. 

4.  Heating  alone  is  not  pasteurizing,  but  the  term  is  also  used 
when  the  milk  or  cream  is  simply  heated  and  cooled  immediately 
which  is  sufficient  for  cream  which  is  to  be  ripened. 

5.  The  keeping  of  the  high  temperature  for  20  or  30  minutes  is 
absolutely  essential  if  the  milk  or  cream  is  intended  for  commercial 
purposes. 

6.  Intermittent  Pasteurizing  will  prolong  the  keeping  quality 
of  the  milk  considerably. 

7.  The  effectiveness  of  pasteurization   (and  sterilization)  is  in 
proportion  to  the  height  of  the  temperature  and  the  length  at  which 
the  material  is  exposed  to  it.     Thus  heating  at  a  lower  temperature 
for  a  longer  time  may  be  as  effective  as  a  higher  temperature  for  a 
shorter  time. 

A  lower  temperature  than  150°  Fahr.  is  considered  useless. 

8.  Pasteurizing  is  but  of  little  avail  unless  all  cans,  bottles  and 
utensils  are  sterilized. 

9.  Pasteurizing  is  of  the  more  value  the  nearer  to  the  milking 
time  it  is  brought;  there  will  be  fewer  bacteria  to  kill. 

10.  The  quickest  heating  effect  and  the  least  "scorching"  of  the 
milk  is  obtained  when  the  milk  is  kept  in  constant  motion  by  flowing 
over  the  heating  surface  (not  too  slow)  or  by  a  stirrer  as  in  the  Fjord 
or  the  Russell  or  the  Boyd  apparatus. 

71 


72 

11.  Same  rule  holds  good  when  cooling. 

12.  The  best  effect  of  the  heating  or  cooling  water  is  obtained 
when  it  is  in  constant  motion,  as  by  circulating  with  a  pump  or  a 
continuous  flow  of  water.     This  rule  applies  to  apparatus  using  water. 

Where  steam  is  used  it  will  take  care  of  itself. 

13.  When  selecting  an  apparatus,   ponder  over  a.  the  labor  it 
will  take  to  keep  clean,  bacteriologically  clean:  b.  Its  effectiveness*;  c. 
Its  durability;  d.  Its  uniformity  in  working;  e.   Its  compactness  and 
last  of  all,  its  cost  price. 

14.  Protection  against  air  while  heating  is  desirable  where  per- 
fect milk  is  operated  on,  but  it  is  not  only  not  necessary  but  not 
desirable  where  tainted  milk  is  handled.     The  same  holds  good  while 
cooling  the  first  20  or  30  degrees. 

This  may  not  be  scientific  exactness,  but  it  is  good  practice. 

15.  If  you  are  not  prepared  to  get  help  enough  to  do  the  work 
right  and  fix  everything  so  that  they  can  do  it  right  without  useless 
labor  don't  attempt  to  pasteurize. 

16.  If  you  are  in  the  milk  business  try   first  on  a  small  scale 
(see  Farm  Pasteurizing)  and  see  how  your  customers  like  it. 

17.  If  you  run  a  creamery  have  the  apparatus  ready  and  when 
you  have  tried  everything  else  and  yet  cannot  get  your  butter  perfect, 
pasteurize  the  cream. 

19.  Remember  pasteurizing  is  not   a  cure-all  for  tainted  and 
dirty  milk. 

20.  Pasteurizing,  while  it  will  give  you  a  mild,   clean* flavored 
butter,  will  never  give  that  quick,  high  aromatic  flavor  which  may  be 
obtained  from  perfect  milk. 

21.  Pasteurizing  does  not  spoil  the  body  of  the  butter  if  the 
cream  is  properly  chilled. 

22.  Cream  will  not  rise  as  well  on  pasteurized  milk  and   this 
may  cause  some  trouble  to  the  milk=sellers  until  the  customers  have 
been  educated.  / 

23.  If  you  are  not  prepared  to  spend  the  time  on  cleaning  the 
heater  where  always  some  albumen  will  coagulate,  if  you  will  not  ar- 
range it  so  as  to  make  it  easy  to  keep  everything  clean,  if  you  will 
not  provide  ice  or  refrigerator  machine — don't  pasteurize. 

24.  If  you  intend  to  ripen  your  cream  in  a  rusty  vat,  do  not 
pasteurize. 

25.  If  you  are  not  thoroughly  posted,  call  in  some  one  else  who 
is  for  consultation.     You  will  save  hundreds  of  dollars  for  every  ten 
you  pay  for  such  help. 


73 
RELIABLE  AND  SELECT 

CHICAGO  COMMISSION  HOUSES, 

BUTTER,  CHEESE,  POULTRY  AND  EGOS. 

C.  F.  LOVE  &  CO.,  89  S.  WATER  ST., 

P.  H.  BOLTON  &  CO.,  221  and  223  S.  WATER  ST., 

CHURCH  &  BRAUNLINQ,  193  S.  WATER  ST. 

FA1?GO-S 

'AUTOMATIC  SKIM  MILK  WEIGHER 


Write  for  Particulars, 
F.  B.  FARGO,  &  CO.,  Lake  Mills,  Wis, 


75 


Empire   Cream  Separators 


TWO  SIZES  FOR  THE  FARM  OR  SMALL  DAIRY. 


220  Ibs.  Capacity  -Price,  $75.00. 


400  Ibs.  Capacity—  Price  $125.00. 


Every  Farmer  Needs  One 

Will  repay  their  cost  in  the  first  season 
and  pay  100  per  cent,  yearly  interest  on  the 
investment  thereafter. 


POINTS  OF  SUPERIORITY 

Closeness  of  Skimming:-  Leave  less  fat  in  the  Skim  Milk  than  any 
other  Separator  on  the  market. 

Ease  of  Running:-  "MIKADO"  can  be  run  by  a  child  and  requires 
less  than  one- third  the  effort  to  turn  the  crank  than  any 
Hand  Separator  ever  constructed. 

Simplicity  and  Freedom  from  Repairs:-  Because  they  have  the  few- 
est parts  and  the  material  is  of  Superior  Quality. 


Efficiency  of  Skimming  and  Perfection  of  Mechanical  Construction 

Guaranteed. 

D.  H.  BURRELL  &  CO., 

LITTLE  FALL5,  N.  Y. 


TO  SECURE  THE  FINEST 


OR 


In  your  butter,  with  or  without  pasteurization, 


USE 


Jldtijen's 


ferment 


Write  for  Particulars  to 


CHR.  HANSEN'S  LABORATORY, 

LITTLE  FALLS,  N.  Y. 


MANUFACTURERS  OF  .    OVER 

Chr.  Hansen's  Danish  Butter  Color.  Columbian  Butter  Color.  Cheese  Color. 
Rennet  Tablets  for  Farm  Cheese  Making.  Dry  Lactic  Ferment  for  Ripening  Cream. 
Junket  Tablets  for  Household  Use.  Anti-Dyspepsia  Tablets  for  Medicinal  Use. 

Chr.  Hansen's  Danish  Rennet  Extract.  The  Marschall  Rennet  Test. 


IOO 

FIRST= 
CLASS 

PRIZES. 


TMB COMMON 

SBMSB 
MILK  BOTTLE 


No    rusty    metal    covers    or    twisted 
fasteners,  less  breakage  and  can  be  washed  ab- 
solutely clean  and  much  quicker  then  any  othe 
milk  bottle,  avoiding  tainted  or  sour  milk.     It 
is  the  handsomest,  cheapest  and  best  milk  bottle 
ever  offered  for  sale  in  any  market. 

For   Circulars  and    Price   Lists  send  your 

address  to 

THATCHER  MANUFACTURING  CO. 

POTSDAM,  N.  Y. 


77 


"Ye  Old  Dairy" 

A   Swiss   creamery  arid  cheese  factory  from   an  old  engraving 
1705  reproduced  from  Martini's  "Kirne  und  Girbe/' 


78 


OUR  REFRIGERATING 


MACHINES 

*  u 

•J  Are  Invaluable  For  Our  p/ 

|  PASTEURIZING  1 

1  APPARATUS  | 

Hj  See  Illustration  on  Page  —  ^ 

M-J  Q 

iil  •  i          "* 

g       I      m  nc  I  I  i(J 

B  229  S.  Water  St.,  Chicago,  111.  & 

U  £ 

MANUFACTURERS  «*- 

f^  III 

w  AND  o 

H  ^—  __  DEALERS  _  —  .  & 

D  O 

W  All  kinds  of  Creamery,  Dairy  and  h 

Qi  ^ 

*3  Milkmen's  Apparatus  and  Supplies.  Q 

^  SBND  FOR  O 

2  Sample  of  BARBER'S  B  and  T  W 

O  > 

OQ  Pure  Culture  Cream  Ripener  < 

2  S 

9  And  our  Illustrated  Catalogue.  W 


79 

MILK  DEALER'S  AND 

DAIRYMEN'S  SUPPLIES. 

Patentee  of  Boyd's  Process  of  Kipening  Cream 

MANUFACTURER  OF  PASTEURIZING  APPARATUS  FOR  MILK  AND  CREAM 

Bottle-fillers,  Bottle  washers;  etc. 
Sole  agent  for  "The  Common  Sense  Milk  Bottle" 

Correspondence  solicited. 

JOHN  BOYD,  199=203  Randolph  St.,  Chicago. 

Pasteurizing  Just  as  Easy 

IF  YOU  ONLY  HAVE  THE  RIGHT  APPARATUS.  • 
For  the  past  year  we  have  been  manufacturing  a 
pasteurizing  vat,  which  we  believe  to  be  superior  to  any- 
thing now  on  the  market.  In  getting  out  'these  vats, 
we  have  worked  in  connection  with  one  of  the  best 
known  Bacteriologists  in  the  country. 

We  have  furnished  quite  a  large  number  of  pasteur- 
izing vats  to  the  different  experimental  stations  through- 
out the  country,  also  to  some  of  the  largest  milk  dealers. 

,  (Jdt-Us  $  Greene  Jjfij.  Qo., 


Manufacturers  of 

High  grade  dairy  appliances. 


"No  Hud  In  Ours' 


WELLS  RICHARDSON  &  GO'S  IMPROVED  BUTTER  COLOR. 


80 


2Z4 


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A  careful  canvass  has  shown  that 
there  are  355  creameries  represented 
on  the  Elgin  Board  of  Trade.  Of 
these  289  of  them  are  using 


Salt. 


A.  ttC. 


IN 


CHEESE-MAKING. 


-SECOND   AND  ENLARGED  EDITION. - 


A  SHORT  MANUAL  FOR  FARM  CHEESE-MAKERS 

IN 
Cheddar,  Gouda,   Danish  Export  (Skim  Cheese),   Brie,   Frenck 

Cream  Cheese,  and  Neufchatel, 

Also  Sour  Milk  Cheese  such  as  Cottage,  "Schinierkase"  "  Pultost 
and  "Nieheimer"  and  "Whey  Cheese"   (Norwegian). 


BY 
J.  H.  MONRAD,  Winnetka,  111. 

PRICE   50   CENTS. 


pfl$TEURIZflTIOn 

PRESERV/mOl); 


flni) 

With  a  Chapter  on 

IS  he  Chy 


o 

I  i 


AJV-D  EJVLA.-RGE-D  E-DITIOJV. 


\7T    TO     TO  ATE. 


PRICE, 


FIFTY    CEXTS. 


V 


PUBLISHED   BY 

J.     H.     MONRAD, 

WINNETKA,   ILL. 


vy 


In  Connection  with  Pasteurization 


— ^ — 

Qo/rynereial  ^tarter 


Is  a  necessity  in  order   to 
produce  in  your  butter  the 


Highest    Flavor,    Uniformity 

and   Keeping   Quality* 

Ghr.  Hansen's  Lactic  Ferment 

Being  a  dry  powder,  preservable   and    handy  to  use,  is  sold 
by  all  dealers  in  dairy  supplies.    No  contract  required.    Buy 
three  packages    at    a    time,  so    as    to    always  have  some  on 
hand  when  you  wish  to  make  a  new  Starter. 


CHS.HANSF.N5; 

DANISH     '< 

LACTIC  FERWH 


CHR.    HANSEN'S 

Danish  Dairy  Preparations 

— ARE   THE  — 

LEADERS  IN   DAIRY  SUPPLIES. 

Rennet  Extract  and  Cheese  Color 

FOR  FACTORY  USE. 


REMET  TABLETS  AND  CHEESE  COLOR  TABLETS 

for  Cheese  making  on  the  farm. 


Danish  Butter  Color, 


COLUMBIAN  BUTTER  COLOR, 

The  strongest  made. 

The    Marschall    Rennet   Test,    Simplicity   Itself. 

Ask  your  dealer  in  supplies  for  the  genuine  Chr.  Hansen  Prepara 
tions,  and  accept  no  other  "Just  as  Good." 

jpEfWrite  for  Descriptive  Circular. 

Chr.  Hanjen'jr  Laboratory, 

'Bojf  13O7.  Little  Falls.  A-  y> 


pfl$TEURIZflTIOn 


miLK  PRESERWITIOI): 

With  a  Chapter  on 

Chy  Mil*.  Supply. 


E,JVLA*RGE,T>    &VITIOJV. 

"REVISED     \7T    TO    -DATE. 


PRICE, 


FIFTY    CENTS. 


PUBLISHED   BY 

J.     H.     MONRAD, 

WINNETKA,   ILL. 


L.  Pasteur  in  his  Laboratory. 


LOUIS  PASTEUR. 


Born  Dec.  27,  1822,  this  son  of  a  tanner  early  showed  his 
extraordinary  talent,  and  if  I  was  to  attempt  only  to  enumer- 
ate the  results  of  his  life's  work,  it  would  take  more  space  than 
this  pamphlet. 

Nevertheless  I  cannot  publish  a  treatise  on  Pasteurizing 
without  hinting  at  some  of  the  benefits  which  the.  farmers  have 
derived  from  this  great  man's  work. 

He  is  the  first  one  who  studied  this  world  of  bacteria,  or, 
as  he  called  it,  "infinite  little"  in  a  systematic  manner.  Thus 
he  proved  how  fermentations  such  as  in  beer,  wine  and  milk 
are  due  to  living  organisms  and  that  different  bodies  are  acted 
upon  by  different  ferments. 

He  also  showed  how  most — if  not  all — epidemic  or  infec- 
tious diseases  are  due  to  these  little  fellows  and  that  when 
once  properly  known  the  remedy  for  the  disease  may  be  found. 
Thus,  he  saved  millions  of  dollars  to  the  silk  worm  growers 
in  southern  Europe  and  to  the  sheep  farmers  of  Australia. 

The  manufacturers  of  vinegar  learned  from  him  that  the 
true  vinegar  ferment  is  a  little  fungus. 

The  wine  growers  learned  that  by  heating  their  light 
wines  to  140°  and  cooling  them  again,  they  could  preserve 
them  much  longer. 

The  brewers  received  the  hint  that  it  was  possible  to  make 
a  uniform  good  beer,  which  would  keep  well,  by  the  same  pro- 
cess of  heating  and  cooling  (pasteurization)  and1  the  use  of  a 
pure  culture  yeast. 

All  these  hints,  even  if  they  have  not  been  developed 
practically  by  Pasteur,  have  saved  millions  of  dollars  to  the 
farmers.  Though  Pasteur  never  took  up  the  milk  studies,  he 
is  said  to  have  remarked  to  an  English  scientist  with  a  sigh: 
"Ah!  there  is  a  rich  field  indeed  for  investigations." 

Nevertheless  the  useful  investigations  of  milk  and  its  fer- 


ments  made  by  other  scientists  such  as  Storch,  Grotenfeldt, 
Weigman,  Jensen,  Freudenreich,  Kramer,  Adamets,  Hueppe, 
Graeff,  Duclaux,  Conn,  Eussell  and  others,  are  all  more  or  less 
excited  by  Pasteur's  original  work. 

Hence  I  am  correct  in  saying  that  if  dairy  farmers  will 
only  apply  the  lessons  given  by  these  men  practically,  Pasteur 
will  also  have  been  the  means  of  saving  them  millions  of  dol- 
lars. 

But  all  this  may  be  said  to  refer  only  to  dollars  and  cents, 
when  I  think  of  the  human  life  which  this  man's  work  has 
saved,  when  I  think  of  the  human  sufferings  which  he  has  alle- 
viated, then  I  lay  down  my  pen,  no  words  of  mine  can  express 
the  gratitude  which  we  all  owe  him. 

Louis  Pasteur  died  Sept.  28, 1895. 


INTRODUCTION. 


The  following  treatise  on  pasteurization  must  not  be  taken 
as  an  endorsement  of  the  general  introduction  of  the  systom, 
far  from  it: — 

While  conditions  often  exist  which  make  pasteurizing 
highly  profitable,  it  is  much  better  if  we  can  eliminate  these 
conditions, — in  short,  prevention  is  letter  than  cure. 

However,  we  must  take  the  conditions  as  we  find  them, 
and  it  is  far  better  to  pasteurize  the  milk  than  to  use  any  of 
the  different  preservatives  if  it  is  desired  to  keep  the  milk 
sweet  longer  than  is  possible  by  simple  cleanliness  and  ice. 

Chemical  preservatives  of  whatsoever  name  and  however 
harmless  for  preserving  other  foods,  should  never  be  used  in 
milk,  as  the  latter  may  be  given  to  infants,  while  the  other 
foods  are  chiefly  used  by  adults. 

It  seems  to  me  that  even  if  strict  prohibition  laws  are  not 
enforced,  every  milk  producer,  every  milk  dealer  ought  to  have 
enough  conscience  to  prevent  them  from  using  a  preservative 
which  may  make  them  guilty  of  manslaughter. 

Nor  is  there  any  excuse  for  using  chemical  preservatives, 
as  pasteurization  will  do  all  that  they  can  do,  and  more. 

It  is  well,  however,  to  understand  clearly  that  pasteuriza- 
tion should  not  be  confused  with  sterilization.  The  latter,  to 
be  perfect,  involves  the  heating  of  the  milk  to  such  a  high  de 
gree  (240°  to  250°)  that  it  practically  destroys  it  for  com- 
mercial purposes,  and  even  where  a  somewhat  lower  tempera- 
ture is  used,  (212°  to  215°)  there  is  sufficient 'boiled  flavor  to 
make  it  more  or  less  unpopular.  Nor  should  the  simple  heat- 
ing of  the  milk  without  cooling  be  termed  pasteurization, 
which  requires  loth  heating  and  immediate  cooling. 

Meanwhile  I  shall  show  the  different  purposes  for  which 
pasteurization  may  be  utilized,  and  describe  many  of  the  de- 
vices proposed  and  used. 

It  is  my  pleasant  duty  to  acknowledge  the  use  of  Dr.  H. 
Weigman's  excellent  little  book  on  this  subject  "Milch  con- 


6 

servirung,"  the  works  of  Prof.  Duclaux,  Freudenreich  and 
Leze ,  "Milch  Zeitung,"  the  Wisconsin  and  Royal  Danish 
Experiment  Station  reports  and  the  latest  complete  work  on 
dairying  by  Dr.  F.  Stohmann. 

Since  publishing  the  first  edition,  the  changes  made  in  the 
pasteurizing  heaters  have  been  so  many  that  several  of  those 
illustrated  have  become  obsolete;  but,  while  I  have  left  out 
several,  it  seemed  to  me  that  the  development  is  best  shown 
by  retaining  many  of  them  even  at  the  risk  of  overloading 
the  pamphlet  with  illustrations. 

Although  the  chapter  on  City  Milk  has  been  increased, 
this  subject  cannot  be  done  justice  in  so  small  a  space,  and 
I  therefore  confine  myself  to  giving  a  few  hints.  If  any  one 
feel  need  of  more  information  as  to  apparatus,  it  will  pay 
them  to  send  for  the  catalogues  of  the  various  dealers  in 
Dairy  and  Milk  supplies ;  many  of  them  contain  much  informa- 
tion of  value. 

J.  H.  MONRAD. 

Winnetka,  Illinois,  July,  1901. 


CHAPTER  I. 


MILK  AND  ITS  PRESERVATION. 


Milk  as  it  comes  from  a  healthy  cow  fed  on  pure  food  is  abso- 
lutely pure  and  sterile,  that  is,  if  we  could  secure  it  without  ad- 
mission of  air  in  a  sterilized  bottle,  it  would  keep — if  not  for 
ever — for  a  very  long  time  indeed. 

Practically  this  is  of  course  impossible,  and  thousands  of 
germs  (bacteria)  float  in  the  dust  laden  air,  adhere  to  the 
udder,  the  flanks  of  the  cow,  the  hands  and  the  clothing  of 
the  milker. 

Even  supposing  that  the  utmost  precaution  is  taken,  that 
the  cows  are  carded  and  brushed,  that  the  udder,  and  the  hands 
of  the  milker  are  washed,  that  the  barn  is  thoroughly  ven-. 
tilated  just  before  milking,  even  then  remains  the  favorable 
breeding  place  for  bacteria,  the  end  of  the  milk  duct  in  the 
teats  of  the  cow  where  they  find  the  best  temperature  and 
the  best  nutrition  in  the  few  drops  of  milk  which  remain  from 
the  previous  milking. 

But  it  must  not  be  supposed  that  all  these  bacteria  are 
undesirable,  some  of  them  do  no  harm,  and  some  of  them  are 
useful,  not  only  in  the  manufacture  of  cheese  and  butter  but 
also  in  aiding  us  to  digest  the  milk. 

This  explains  why  there  is  a  difference  of  opinion  among 
physicians  as  to  the  desirability  of  giving  infants  pasteurized 
or  sterilized  milk. 

I  am  therefore  of  the  opinion  that  wherever  we  are  sure 
of  getting  milk  from  a  healthy  cow  under  veterinary  inspec- 
tion and  with  the  above  mentioned  safeguards,  as  well  as  the 
additional  one  of  using  only  sterilized  vessels,  or  at  least  those 
which  have  been  exposed  to  steam  or  boiling  water  for  10  or 
15  minutes,  we  have  done  all  that  can  be  expected  even  in  this 
"antiseptic"  age. 

But,  when  we  come  to  the  practical  task  of  supplying 


8 

large  cities  like  Chicago  and  New  York  with  milk  at  a  reason- 
able price,  we  meet  the  difficulty  of  an  effective  control.  In 
these  cases  I  do  not  hesitate  to  recommend  pasteurization  for 
two  reasons.  (1).  It  will,  without  perceptibly  changing  the 
taste  and  digestibility,  kill  a  great  many  if  not  all  bacteria. 
(2)  It  will  enable  the  milk  producer  and  dealer,  to  preserve 
the  milk  sweet  for  36  or  48  hours  longer  without  fear  of  com- 
mitting infanticide  with  chemical  preservatives. 

In  order,  however,  to  get  the  full  benefit  of  pasteurization 
it  should  be  done  as  quickly  after  milking  as  possible  and  the 
before-mentioned  precautions  in  the  shape  of  the  utmost  clean- 
liness must  not  be  neglected. 

CHEMICAL  PRESERVATIVES. 

The  usual  precaution  taken  by  honest  milk  shippers,  is  to 
cool  the  milk  before  hauling  it  to  the  railroad,  and  where  this 
is  done  properly  and  the  cans  kept  clean,  the  dealers  in  the 
city  manage  by  a  liberal  use  of  ice  to  sell  most  of  it  before 
souring. 

But  the  eloquence  of  the  agents  for  preservatives  as  well 
as  the  inherent  laziness  of  human  nature,  which  said  agents 
know  how  to  "work,"  has  lately  dulled  the  sense  of  responsi- 
bility in  the  shippers  and  induced  them  to  use  these  preserva- 
tives extensively. 

Their  use  is  made  illegal  in  most  civilized  countries,  En- 
gland excepted,  where  I  find  not  less  than  10  different  (?) 
kinds  advertised  in  the  dairy  papers  for  1895  under  the  follow- 
ing names  "Semper  Dulcis,"  "Arcticanus,"  "Glacialine,"  "Sal 
Preservare,"  "R.  J.  J.  &  B.  Preservative,"  "Preservitas," 
"Crystaline,"  "Periodate,"  "Tomlinson's  Preservative"  and 
1  )uncan's  Preservative. 

Add  to  this,  sundry  American  fancy  names,  such  as  "Pre- 
servaline,"  "Milk  Sweet,"  "Iceliene,"  "Freezine,"  "Forma- 
line," etc.,  and  it  may  be  imagined  to  what  extent  the  public 
is  being  imposed  upon  by  the  milk  dealers  who  on  their  side 
are  being  imposed  upon  by  the  manufacturers  who  charge 
from  two  to  ten  prices  for  a  fancy  name! 

Thus  so-called  "Milk  Regenerene"  was  offered  for  sale 
in  London  in  1884  at  Goc'per  pound,  and  it  was  claimed  to  re- 
store the  original  taste  and  smell  to  sour  milk.  Dr.  P.  Vieth 
found  it  to  be  1  part  bicarbonate  of  soda  and  2  parts  of  sugar, 
worth,  at  most,  only  9  cents! 


I  shall  not  enter  a  discussion  on  their  comparative  value, 
be  they  composed  of  Bicarbonate  of  soda,  Borax,  Boracic 
acid,  Salicylic  acid  or  the  latest  by  "Effront"  Hydrofluoric 
acid,  Fluorites  or  Formaldehyde. 

No  honest  man  should  use  either  of  them  in  the  milk. 

PRESERVING  BY  COOLING. 

This  has,  as  before  said,  been  used  more  or  less — gen- 
erally less — by  all  milk  producers,  and,  if  properly  done,  is 
very  effective. 

Most  of  the  bacteria  do  not  develop  at  a  low  temperature, 
which,  however,  does  not  kill  them. 

It  has  been  demonstrated  by  "Cnopf"  and  "Esche- 
rich"  that  they  multiply  in  milk  at  90°  Fah.  twenty-three 
times  in  2  hours  while  at  54°  they  only  multiply  four  times 
in  the  same  time  and  while  in  four  hours  at  90°  215  times,  they 
only  multiply  8  times  at  54°. 

To  show  how  enormous  the  increase  is  at  the  favorable 
temperature  (90°)  it  is  enough  to  say  that  in  6  hours  they  multi- 
ply 3800  times.  Just  think  of  it!  for  every  one  of  these  little 
germs,  hundreds  of  which  may  ride  on  a  speck  of  dust  floating 
in  the  air,  or  left  in  the  seam  of  the  milk  can,  there  will  be  3800 
if  the  milk  is  left  for  six  hours  at  90° !  If  the  milk  is  kept  close 
to  the  freezing  point  the  increase  is  hardly  perceptible.  Ice 
should  thus  be  the  basis  for  all  honest  and  healthy  milk  sup- 
plies and  the  idea  of  freezing  the  milk  into  solid  blocks  lies 
near. 

This  has  been  done  in  Paris  (France)  by  "G.  B.  Guerin." 
The  milk  was  filled  in  vessels  which  when  frozen  by  a  refrig- 
erator machine,  were  insulated  for  transportation.  Frozen 
milk  has  been  used  for  years  on  board  ocean  steamers. 

As  it  takes  quite  a  while  to  freeze  milk  solid,  there  is  a 
drawback  in  its  creaming  during  the  process,  so  that  the 
"block"  consists  of  a  very  poor  layer  at  the  bottom  with  one  of 
cream  on  top  and  a  very  concentrated  not  frozen  milk  in  the 
funnel-shaped  indenture  in  the  middle  of  the  block.  Thus  a 
thorough  mixing  after  melting  is  made  rather  difficult. 

This  phenomenon  has  even  been  suggested  for  the  con- 
densing of  milk  instead  of  heat,  which  will  be  mentioned 
later  on. 

The  Casse  System  (patented  about  1894)  is  based  upon  the 


10 

fact  that  milk  partly  frozen  or  in  which  lumps  of  frozen  milk 
are  kept  floating,  will  keep  almost  indefinitely  so  long  as 
there  is  any  ice  left,  and  will  come  out,  when  thawed,  as 
fresh  as  new  milk,  ready  to  be  distributed  as  wanted.  A  part 
of  the  new  milk,  say  J  to  J  is  frozen  solid  by  means  of  ice 
machines  as  used  in  the  manufacture  of  artificial  water-ice, 
as  soon  as  possible  after  milking,  and  is  then  dumped  into  the 
rest  of  the  milk.  The  cans  may  then  be  transported  any  dis- 
tance in  well  insulated  cars,  and,  on  arrival  at  the  city  milk 
depot,  placed  in  some  insulated  store  room — care  being  taken 
that  ice  remains  in  the  milk  until  it  is  to  be  distributed.  When 
the  milk  is  to  be  delivered,  it  is  dumped,  ice  and  all,  into  a 
melting  tank,  where  the  remaining  ice  is  quickly  thawed  and 
the  whole  is  thoroughly  mixed,  when  it  is  ready  for  distribu- 
tion in  the  same  fresh  condition  as  it  was  in  at  the  time  when 
it  was  frozen.  If  desirable,  the  milk  may  be  pasteurized  before 
it  is  frozen,  and  it  may  be  filtered  or  run  through  the  separ- 
ator to  remove  the  impurities,  or  subjected  to  any  other  suit- 
able treatment.  The  main  thing  is  that,  properly  handled,  ac- 
cording to  the  Casse  system,  it  will  come  out  when  thawed 
exactly  as  it  was  when  frozen,  and  that  therefore  the  difficul- 
ties of  transportation  at  any  distance,  in  any  climate  and  of 
shortage  or  surplus,  have  been  completely  conquered.  An- 
other important  point  in  favor  of  this  system  is  the  fact  at 
first  thought  quite  surprising,  that,  as  long  as  there  is  ice 
left  floating  in  the  milk,  the  cream  will  not  rise,  but  remains 
naturally  distributed  as  in  fresh  milk,  and  that  therefore  no 
difficulty  arises  from  that  source  as  would  be  the  case  if  the 
milk  were  kept  simply  in  cans  surrounded  with  ice. 

The  system,  I  understand,  is  used  in  Denmark,  England. 
Belgium,  and  in  Germany,  where  Wilhelm  Helm,  of  Berlin,  de- 
scribes his  plan  in  1900  in  a  German  health  magazine,  a  plan 
which  is  virtually  Casse's  system,  and  operated  under  that 
patent.  The  milk  is  taken  good  care  of  by  the  farmer  and 
cooled  before  hauling  to  the  factory.  Here  it  is  tested  for 
acidity,  weighed  and  run  through  the  pasteurizer,  from  which 
it  is  pumped  on  a  large  cylindrical  cooler,  the  upper  half  of 
which  is  cooled  by  water,  the  lower  by  brine,  so  that  the  milk 
arrives  in  the  cans  virtually  at  32°  Fah.  The  cans  are  then 
run  down  into  the  half  cellar  (which  is  cooled  by  the  refriger- 
ator machine)  and  stacked  in  a  solid  square.  When  shipped 
a  piece  of  milk  ice,  frozen  in  special  forms  in  a  freezing  tank, 


11 


is  added  to  each  can  and  thus  preserved  in  transit  to  the  city 
depot.  This  system  is  in  actual  operation  at  Rheinsberger. 
The  cans  used  are  illustrated  in  Fig.  1. 

As  will  be  seen  the  lower 
rim  is  wide  enough  to  al- 
low the  handles  and  neck 
of  the  lower  can  to  tele- 
scope into  the  upper  one 
and  thus  they  may  be 
stacked  solidly. 

The  advantages  claimed 
are  that  a  great  saving  of 
space  is  obtained  and  that 
owing  to  being  packed  vir- 
tually solid,  there  is  little 
chance  of  change  in  tem- 
perature, if  the  outside  is 
protected  with  straw  mats. 

All  of  wrhich  is  true,  but  he  does  not  discuss  the  extra 
expense  (per  quart)  of  these  cans,  nor  the  increased  difficulty 
in  keeping  them  clean,  both  of  which  objections  are  evident. 

PRESERVING  IN  VACUUM. 

In  I/Industrie  Latiere  May  10,  1891,  M.  C.  Nourry  ex- 
presses his  belief  in  this  system,  and  though  I  do  not  share 
this  belief,  it  may  be  of  interest  to  put  it  on  record  here. 
Figs.  2  and  3  represent  the  proposed  can,  A  is  the  body  of  the 
can  preferably  enamelled,  -c  is  the  piston  screw,  which  is 


Fig.  3. 


12 

turned  by  the  handle  D.  B  is  the  piston  head  with  valve  G 
opening  up  and  F  opening  downwards.  H  is  the  opening  in 
the  cover  and  J  a  slide  which  slides  in  a  groove  on  the  lower 
side  of  the  cover. 

Suppose  the  pistonhead  B  is  at  the  top  ab,  the  can  is  full 
of  air.  By  screwing  the  pistonhead  down  to  cd  the  air  is  ex- 
pelled through  the  valve  G. 

The  milk  is  now  poured  in  by  the  opening  H  so  as  to  fill 
the  whole  can  and  the  opening  H  as  well.  This  drives  all  (or 
nearly  all)  the  air  out  and  the  slide  J  is  closed. 

The  pistonhead  is  then  screwed  up  to  aft,  letting  the  railk 
through  by  P  into  the  space  c  d  e  f  where  it  is  free  from  air.. 

When  the  milk  is  needed,  a  few  turns  on  piston  will  press 
some  through  G  and  it  is  poured  out  by  H.  The  apparatus  is 
cleaned  by  unscrewing  the  cover  at  v  and  the  inside  of  the  can 
as  well  as  the  pistonhead  may  be  made  of  glass! 

Granted  that  this  process  will  do  all  that  it  is  claimed, 
granted  it  will  prevent  the  cream  from  rising,  granted  that 
the  anaerobic  microbes  cannot  develop  unless  their  aerobic 
cousins  have  prepared  the  way  for  them  and  granted  that  the 
latter  cannot  live  without  air,  granted  all  this,  my  readers 
will  agree  with  me  that  the  cost  of  such  cans  would  preclude 
their  use. 

PRESERVING  MILK  UNDER  PRESSURE. 

Experiments  on  this  line  wrere  made  and  reported  by  Prof. 
B.  H.  Kite,  in  Bulletin  58,  1899,  of  West  Virginia  Experiment 
Station.  A  100-ton  hydraulic  press  was  used  and  in  this  the 
milk  enclosed  in  a  lead  tube  abo.ut  1  inch  in  diameter  and  5 
inches  long  was  submitted  to  a  pressure  in  a  solid  steel  cylin- 
der of  from  5  to  30  tons  for  one  to  three  weeks.  The  best 
results  seemed  to  be  obtained  with  a  pressure  of 
from  ten  to  fifteen  tons  for  ten  to  fourteen  days,  and 
the  report  says:  "That  the  milk  could  be  shipped  a  five  or 
ten  days'  journey,  there  can  be  little  doubt,  but  the  cylinders 
capable  of  carrying  such  pressures  would  probably  weigh 
more  than  the  milk." 

Experiments  were  also  made  using  a  pressure  of  from  5 
to  20  tons  and  heating  the  milk  to  from  140°  to  170°  Fah.  for 
from  five  minutes  to  four  hours,  and  it  kept  sweet  for  19  days. 

Interesting  as  these  experiments  are,  it  seems  to  me  there 


13 

is  no  chance  of  the  system  coming  into  practical  use,  as  the 
difficulties  are  too  great  when  the  system  has  to  be  applied 
on  a  commercial  basis. 

PRESERVING  BY  ELECTRICITY. 

This,  like  butter  and  cheesemaking  by  electricity,  has  been 
talked  about,  but  while  experiments  seem  to  have  proved  that 
electricity  may,  to  a  certain  extent,  paralyze  microbes,  nothing 
practical  has  been  evolved  as  yet,  as  far  as  I  know. 

PRESERVING  BY  HEAT. 

It  has  been  shown  how  the  bacteria  germs  develop  best 
at  about  blood  heat  and  how  their  development  is  reduced 
all  the  more,  the  colder  they  are  kept, — but  excessive  heat  has 
a  better  effect — it  kills  them.  This  has  been  known  for  ages 
and  the  preservation  of  milk  and  cream  by  boiling  is  a  com- 
mon precaution  among  housekeepers. 

Yet,  unless  the  milk  is  cooled  down  and  kept  cool,  the 
effect  is  only  to  keep  it  sweet  for  12  to  24  hours  longer  and 
the  boiled  taste,  to  which  so  many  people  object,  prevents  its 
general  use.  This  taste  is  much  more  pronounced  in  milk 
heated  in  open  vessels  than  in  milk  sterilized  under  steam 
pressure  in  the  modern  apparatus,  and  yet  there  is  the  same 
objection  of  its  being  made  less  digestible  by  the  coagulation 
of  the  albumen.  Compare  the  digestibility  of  a  soft  boiled 
and  a  hard  boiled  egg  or  that  of  a  raw  and  boiled  oyster. 

In  creameries  the  heating  of  the  skim  milk  to  nearly  boil- 
ing point  (195°)  without  cooling,  is  often  miscalled  pasteuriza- 
tion, but  it  has  been  proved  by  actual  experiments  in  Den- 
mark that  though  pasteurization  may  be  better  if  the  milk  is 
cooled  properly  and  the  patrons'  cans  are  cleaned  before  fill- 
ing, the  expense  of  cooling  is  too  great,  and  hence,  it  is  far 
better  simply  to  heat  the  milk  to  such  a  degree  that  it  will  kill 
the  bacteria  in  the  little  milk  left  in  the  unwashed  cans.  Here 
also  have  the  creamery  men  been  satisfied  with  heating,  though 
I  fear  that  in  too  many  cases,  the  temperature  is  too  low  to 
do  effective  work. 

PRESERVATION  OF  MILK  BY  CONDENSING. 

Although  the  idea  was  first  suggested  in  the  beginning 
of  the  19th  century  by  the  Frenchman  Appert,  it  was  not  until 


14 

in  second  half  of  that  century  that  the  problem  was  solved 
in  a  satisfactory  manner.  All  the  first  atempts  were  simply 
to  add  6  to  12  per  cent  sugar'  and  evaporate  in  open  pans 
often  at  temperature  of  185°  to  195°.  In  1835  William  New- 
ton took  a  patent  for  an  unknown  foreigner  whereby  1  to  7 
per  cent  sugar  was  added  and  then  condensed  in  vacuum,  and 
thus  the  first  step  was  taken  in  advance. 

In  America,  E.  N.  Horsford  took  the  lead  and  his  assistant, 
Dalson,  started  a  factory  with  Blatchford  and  Harris,near  New 
York  about  1850.  In  1850  Blatchford  used  a  vacuum  pan  and 
in  the  same  year  Gail  Borden  took  a  patent  on  using  the 
vacuum  pan  for  condensing  milk  without  the  addition  of 
sugar,  but  it  did  not  keep  well  and  later  he  added  sugar  and 
canned  it,  thus  making  his  name  known  all  over  the  world, 
and  indeed  it  was  he  who  first  started  the  business  on  a  large 
scale  and  practical  scale,  and  for  years  "Gail  Borden"  and 
"Anglo  Swiss1'  (started  1865)  brand  virtually  had  a  monopoly. 
Lately  several  large  and  many  small  factories  have  gained  a 
fair  reputation  and  are  working  on  a  paying  basis. 

About  1884  the  Highland  (111.)  factory  started  success- 
fully to  make  and  can  unsweetened  condensed  milk  and  tried  to 
market  it  as  such  with  but  scant  success  until  the  "happy 
thought"  (?)  occurred  to  label  it  "Evaporated  Cream,"  and 
at  present  nearly  all  the  factories  put  it  on  the  market  under 
this  false  label.  Illinois  State  Food  Commission  has  taken 
the  first  step  to  prevent  this  fraud  by  demanding  the  ex- 
planatory words  "an  unsweetened  condensed  milk"  on  the 
front  part  of  the  label,  but  the  use  of  the  word  cream  should 
be  prohibited. 

I  regret  to  say  that  other  frauds  are  being  committed. 
Thus  by  condensing  skim  rnilk,  which  is  sold  without  labeling 
it  as  such, — and  this  is  also  used  to  the  harm  of  the  dairymen 
by  adulterating  cream,  giving  it  a  body  which  fools  ignorant 
people. 

Just  to  give  those  who  have  not  seen  a  vacuum  pan  an 
idea  of  it,  I  illustrate  one  made  by  Gaulin  &  Cie,  of  Paris. 
France,  in  Fig.  4.  There  are  three  sizes.  One  for  500  Ibs., 
price,  |200;  one  for  1,000  Ibs.,  $250,  -and  one  for  2,000  Ibs., 
$325  f.  o.  b.,  Paris. 

The  milk  is  first  mixed  in  a  receiving  vat,  then  passed 
over  a  pasteurizing  heater  into  the  tank,  where  10  to  12  per 


15 


•cent  sugar  is  added,  and  it  is  then  pumped  into  the  vacuum 
pan. 


Fig.  4. 

To  the  left  is  shown  the  tank  from  which  the  milk  is 
drawn  into  the  pan  and  to  the  right  is  the  condensor  where 
a  spray  of  cold  water  condenses  the  stream  and  thus  helps  the 
air  pump  in  creating  the  vacuum. 

If  the  boiled  taste  wrere  not  objectionable,  it  seems  to  me 
that  condensed  milk  without  addition  of  sugar,  would  be  a 
more  rational  wray  of  solving  the  milk  supply  of  large  cities, but 
though  this  has  been  attempted  in  several  large  places,  it  can 
not  be  said  to  have  become  very  popular,  and  it  is  chiefly  used, 
as  before  said,  for  adulterating  cream.  Condensing  milk  with 
addition  of  sugar  has  been,  and,  I  believe,  will  be  the  favorite 
method  of  preserving  milk  for  ship's  use  and  in  mining  camps, 
where  the  transportation  of  75  per  cent  water  is  quite  an  item. 

CONDENSING  WITHOUT  VACUUM, 

F.  Streckeisen  (Switzerland)  has  introduced  a  cheap  sys- 
tem of  milk  condensing  for  farmers.  It  consists  of  a  pan 
(resting  on  four  columns)  in  which  rotate  slowly  one  or  two 
cylinders  which  are  heated  by  steam.  Fig.  5. 


Itj 


The  shafts  are  hollow  and  provided 
with  39  hollow  heating  rings,  about  IcS 
inches  in  diameter,  into  which  the 
steam  escapes  through  holes  in  the  shaft. 
These  rings  are  fitted  closely  to  the 
shaft  and  held  firmly  by  two  nuts  and 
may  thus  easily  be  removed  for  clean- 
ing. The  steam  pipe  runs  through  the 
shaft  and  does  not  rotate,  but  has  39 
openings  corresponding  with  those  of 
the  shaft  and  the  rings.  The  con- 
•f?  densed  water  escapes  through  the  shaft 

into  the  columns. 
Fis-  5.  The  milk  is  picked  up  by  the  revolv- 

ing drum  and    spread    in    a    thin    film 

whereby  evaporation  is  promoted  and  as  soon  as  the  condensa- 
tion is  finished,  the  steam  is  turned  off  and  cold  water  run 
into  the  drum  in  order  to  cool  the  milk.  The  condensing  ca- 
pacity is  said  to  be  400  lt>s.,  800  lt)s.  and  1,200  H)s.  respectively 
for  the  three  sizes,  figuring  on  a  condensation  to  one-third, 
and  the  price  quoted  is  |400,  $700  and  $960  in  Utzenstorf, 
Switzerland. 

This  seems  rather  a  step  backward,  as  the  condensing  in 
vacuum  has  so  many  advantages. 

PRESERVING  IN  POWDER  FORM. 

From  evaporating  to  one-quarter  volume,  the  idea  lay 
near  to  evaporate  to  powder  form,  and  it  has  been  tried  and 
announced  again  and  again.  Thus  lately  I  had  a  sample  of 
milk  powder  sent  me  from  Denmark,  made  by  a  process 
patented  in  Denmark  about  1899,  by  Ole  B.  Wimmer,  but  it 
dissolved  very  slowly  and  had  a  strong  cooked  flavor.  I  pre 
sume  they  are  still  working  at  it. 

In  February,  1900,  Messrs.  Bechel  &  Kittel  patented  a 
process  for  evaporating  milk  in  vacuum  at  104°  and  then  dry- 
ing it  in  ovens  at  the  same  temperature  after  which  it  is  pow- 
dered. By  adding  bicarbonate  of  sodium  it  is  said  to  be  made 
more  soluble  in  water. 

If  the  problem  of  getting  a  quick  and  satisfactory  solu- 
tion of  the  powder  in  water  is  solved,  then  there  are  many 
attractions  in  this  system. 


CONDENSING  BY  FREEZING. 

What  the  new  system  of  condensing  milk  by  freezing 
may  turn  out  to  be,  I  cannot  foresee,  but  unless  such  milk  is 
kept  frozen  or  nearly  so,  it  seems  that  its  keeping  quality  must 
be  very  problematic. 

It  is  claimed  (Mclntyre)  that  by  freezing  the  milk  in  shal- 
low metal  pans  it  is  possible  to  secure  a  thin  layer  of  pure  ice 
on  top  and  by  breaking  this  up  the  whole  mass  of  milk  is  con- 
verted into  a  mixture  of  ice  crystals  and  condensed  milk. 

This  mixture  is  put  into  a  large  separator  like  those  used 
in  sugar  factories  and  the  condensed  milk  strained  from  the 
crystals  by  centrifugal  force. 

The  remaining  crystals  are  said  to  analyze  0.2  of  solids. 
This  system  would  have  the  advantage  of  a  natural  flavor,  but 
I  fear  it  will  not  prove  practical,  nor  has  anything  more  been 
heard  of  it  since  first  announced  some  six  or  seven  years  ago. 

PRESERVING  BY  PASTEURIZING. 

While  the  heating  of  milk  to  boiling  point,  or  there  about, 
always  gives  a  boiled  flavor,  it  is  possible  to  reduce  this  so  as 
to  make  it  barely  perceptible  by  heating  only  to  150°  to  155a 
Fah. 

Experiments  have  shown  that  if  the  milk  is  kept  at  this, 
temperature  for  20  to  30  minutes  most  of  the  bacteria  will  be 
killed.  First  of  all  the  lactic  acid  bacteria  will  succumb  and 
this  is  the  fellow  which  generally  "loppers"  the  milk.  But 
other  and  more  dangerous  bacteria  among  those  which  are 
most  liable  to  be  found,  are  also  killed.  Thus  did  "Bitter" 
find  that  30  minutes  at  155°  killed  the  tubercle,  the  typhoid 
and  the  cholera  bacillus. 

But  there  are  also  others  which  require  a  temperature  of 
230°  and  more  to  destroy — and  it  is  thus  evident  that  a  per- 
fect safeguard  is  not  even  obtained  by  heating  to  212°  or  215°. 
And  if  this  is  so,  it  seems  to  me  absurd  to  attempt  to  over- 
come the  popular  prejudice  against  the  "boiled  flavor"  when 
we  can  secure  a  safeguard  against  the  most  common  dangers 
by  heating  only  to  155°  which  does  not  develop  that  flavor. 

But  it  is  not  only  the  danger  of  boiled  flavor  which  de- 
lays the  introduction  of  pasteurization.  The  cream  does  not 
rise  and  make  as  good  a  showing  in  the  bottles,  the  cream  ap- 


18 

pears  thinner,  and  hence  people  are  led  to  believe  that  they 
.get  a  poorer  milk,  a  less  rich  cream. 

Drs.  Russell  and  Babcock  showed  (Wisconsin  Report,  1896) 
-that  this  lack  of  "body"  in  pasteurized  milk  was  due  to  a 
•change  in  the  condition  of  the  fat  globules,  a  change  strik- 
ingly illustrated  in  the  illustrations  of  unpasteurized  milk 
«(Fig.  6)  and  pasteurized  milk  (Fig.  7),  and  they  found  by  ex- 
perimenting that  the  addition  of  a  compound  of  sugar  and  lime 
would  restore  the  viscosity  (the  "body")  and  recommended  it 
— as  it  really  is — as  a  harmless  remedy. 


Fig.  6.  Fig.  7. 

They  little  suspected  that  they  thereby  gave  unscrupulous 
milk  men  a  pointer  how  to  increase  the  "body,"  that  is,  the 
apparent  richness  of  unpasteurized  milk  and  cream.  That 
this  has  been  the  result  is  indicated  by  a  well  known  supply 
house  advertising:  "Viscogen  for  restoring  consistency  of  pas 
teurized  and  separated  cream." 

Meanwhile  Dr.  Theobald  Smith  in  1898  reopened  the  ques- 
tion as  to  the  exact  temperature  and  the  time  needed  to  kill 
the  tubercle  bacillus  and  in  Wisconsin  Report  of  1899  Profs. 
Russell  and  Farringfton  tell  us  that  they  have  confirmed  Dr. 
Smith's  experiments  that  heating  milk  to  140°  for  15  to  30 
minutes  does  not  change  the  "body"  of  the  milk,  does  not 
.affect  the  rising  of  the  cream,  as  does  heating  to  150°  or  above. 

They  also  found  that  there  was  practically  no  difference 
in  the  keeping  quality  of  milk  heated  to  140°  for  fifteen  min- 
utes and  that  heated  to  150°  for  the  same  time,  nor  did  the 
bacteriological  examination  indicate  any  advantage  in  using 
-the  higher  temperature  always  provided  that  milk  is  agitated 
while  being  heated  as  otherwise — as  in  bottles — a  film  or  skin 
which  protects  the  bacteria,  forms  on  top  of  the  milk,  so  that 
even  heating  it  at  140°  for  one  hour  will  not  be  satisfactory. 


19 

This  is  a  rather  surprising  result  to  those  who  have  fol- 
lowed the  tendency  in  Europe,  which  seems  rather  to  be  in 
the  direction  of  demanding  higher  temperatures.  In  Den- 
mark, as  for  instance,  the  law  demands  a  temperature  from 
185  to  190°  in  the  continuous  heaters  as  against  the  old  limit  of 
165°  to  170°.  Leaving  the  scientific  questions  aside,  I  con- 
sider that  Drs.  Smith,  Farrington  and  Russell's  work  is  of 
the  highest  practical  importance  to  the  city  milk  suppliers.  The 
unpasteurized  milk  in  these  experiments  kept  for  two  days, 
while  the  pasteurized  kept  for  at  least  six  days. 

It  is  thus  sure  that  we  can  preserve  milk  by  pasteuriza- 
tion without  the  before-mentioned  drawbacks,  yet  it  is  signifi- 
cant that  Dr.  Russell  in  a  reply  (see  further  on)  to  an  inquiry, 
says:  "It  will  necessitate,  however,  the  securing  of  better 
class  of  milk  to  begin  with,"  and  it  must  also  be  remembered 
that  the  patrons  of  Madison  University  creamery  have  been 
educated  to  deliver  milk  which  undoubtedly  is  above  the  aver- 
age quality  received  at  our  creameries.  The  question  is  then, 
Will  the  same  results  be  obtained  on  milk  of  a  poorer  quality? 
If  so,  it  seems  to  me  this  discovery  should  revolutionize  our 
milk  trade. 

But,  while  heating  to  boiling  point  and  even  heating  to 
140°  kills  most  of  the  bacteria,  it  does  not  kill  their  spores,  and 
hence  if  the  milk  is  left  at  a  favorable  temperature  (between 
80°  and  100°)  for  any  length  of  time,  the  germs  will  develop 
and  the  battle  commence  anew. 

The  milk  must  therefore  he  cooled  immediately  as  low 
down  as  possible,  at  least  to  50°,  and  it  is  of  the  highest  im- 
portance that  this  is  done  quickly. 

While  scientists  have  and  do  even  now  insist  on  the  neces- 
sity of  keeping  the  milk  at  the  desired  temperature  for  a  more 
or  less  extended  time  (according  to  the  temperature)  when 
pasteurizing  milk  for  city  supply,  I  have  secured  good  results 
as  to  increasing  the  keeping  quality  with  the  continuous  heat- 
ers where  the  exposure  to  the  heat  is  only  one  or  two  minutes, 
and  it  is  a  question  whether  this  is  not  due  to  the  fact  that 
the  milk  coming  from  these  heaters  is  cooled  so  much  more 
suddenly  than  in  the  tank  heaters. 

In  order  to  get  the  latest  American  scientific  opinion  on 
this  question,  I  wrote  Drs.  Russell,  of  Wisconsin,  and  E.  N. 
Eaton,  asking  their  opinion  as  to  the  practicability  of  contin- 


20 

uous  heaters  for  city  milk,  and  quote  from  the  reply  of  Dr. 
Russell : 

«  *  *  *We  are  still  working  on  the  subject  of  pas- 
teurizing at  140°,  as  I  think  for  commercial  purposes  this  is 
very  much  preferable  to  the  application  of  a  higher  tempera- 
ture where  the  viscosity  of  the  milk  is  so  reduced.  * 
*It  will  necessitate,  however,  the  securing  of  better  class  of  milk  to 
begin  with."  *  *  * 

''Regarding  the  question  of  continuous  vs.  intermittent 
pasteurizers,  I  may  say  that  I  have  yet  to  see  any  device  which 
warranted  me  in  changing  my  previous  opinions  in  regard  to 
the  desirability  of  continuous  pasteurizers  for  city  milk  sup- 
plies. I  am  aware  of  the  fact  that  there  are  a  number  of 
continuous  pasteurizers  upon  the  market  for  which  more  or 
less  extravagant  claims  are  made,  but  it  is  a  fact  that  the 
most  energetic  of  these  concerns  do  not  seem  to  be  inclined  to 
submit  their  apparatus  to  a  strict  bacteriological  test;  they 
prefer  to  sell  it  on  the  merits  of  practical  demonstrations,  as 
they  say. 

"There  is  no  question  that  from  the  standpoint  of  capacity 
the  field  is  theirs,  and,  in  fact,  their  type  of  machine  appeals 
to  the  man  who  pasteurizes  milk,  but  I  believe  we  must  main- 
tain the  interests  of  the  consumer  as  well  as  the  producer  of 
pasteurized  milk,  and  I  am  not  willing  to  commit  myself  to 
any  continuous  machine  which  it  has  been  possible  for  me  to 
test.  We  have  subjected  one  or  two  of  these  to  a  more  or 
less  critical  examination  and  find  that  they  do  not  come  within 
gun  shot  of  their  reputed  claims.  Of  course,  I  do  not  say  that 
there  are  none  that  may  not  give  proper  treatment,  but  we 
have  tried  earnestly  to  have  the  manufacturers  of  these  ma- 
chines send  us  one  for  close  examination,  and  they  have  failed 
to  do  so." 

And  from  Dr.  E.  N.  Eaton,  of  Illinois: 

<«*  #  *  As  to  the  efficiency  of  continuous  pasteurization 
w«  know  that  the  tendency  of  late  has  been  to  decrease  time  and 
temperature  below  former  standards.  Elaborate  experiments  by 
microscopical,  bacteriological  and  inoculation  methods  have 
shown  that  a  temperature  as  low  as  140°  Fah.  for  10  minutes 
especially  in  closed  vessels  will  destroy  pathogenic  bacteria, 


Italics   by  J.   H.    Monrad. 


21 

or  at  least  'bacillus  tuberculosis;'  the  object  and  end  of  pas- 
teurization. 

"Continuous  pasteurizing  machines  have  been  in  use  some 
years  with  good  practical  results.  The  more  recent  ones  have 
been  scientifically  examined  and  have  given  a  good  account  of 
themselves,  culture  plates  from  such  milk  showing  none 
but  spore  forming  bacteria  after  a  prolonged  period  of  incu- 
bation. I  have  cursorily  examined  milk  before  and  after  en- 
tering continuous  pasteurizer  and  found  the  latter  to  keep  at 
least  one- third  longer  at  room  temperature ;  the  decomposition 
after  standing  being  similar  to  that  of  normal  milk.  In  this 
repect  the  milk  differs  from  milk  heated  to  boiling  or  so-called 
sterilized  milk. 

"The  performance  of  the  continuous  pasteurizer  cannot 
be  explained  on  the  ground  of  the  heat  being  fatal  to  germ 
life,  as  many  experiments  have  shown  that  a  higher  temper- 
ature for  a  longer  time  will  not  destroy  all  disease  germs. 

"The  explanation  of  the  efficiency  of  the  continuous  pas- 
teurizer is  very  likely  due  to  the  extremes  in  temperature — 
to  the  rapidity  with  which  the  heat  is  applied  and  to  the 
sudden  cooling  of  the  milk.  When  using  the  old  Russell  vat 
pasteurizer  I  noticed  a  great  improvement  in  the  product  when 
the  milk  was  cooled  quickly  to  50°  Fah.  or  below.  In  practical 
use  the  milk  was  cooled  to  120  to  100°  Fah.  in  the  machine, 
which  could  be  accomplished  in  a  few  minutes  and  then  it 
was  drawn  off  through  pipes  conducted  through  a  freezing 
mixture,  bottled  and  stored  in  the  refrigerator  until  ready  for 
distribution.  The  results  of  this  method  indicated  the  ad- 
vantage, if  not  necessity  of  quick  cooling,  and  forecast  the 
success  of  the  continuous  pasteurizer,  utilizing  this  principle. 

"Some  of  the  best  germicides  possess  the  property  of  co- 
agulating or  combining  with  albumen — such,  for  example,  us 
mercuric  chloride,  formaldehyde  and  heat.  Yet  other  very 
good  antiseptic  agents  have  not  this  property  and  must  depend 
for  their  necrophytic  action  on  a  different  property.  It  is  rea- 
sonable to  suppose  that  the  physical  shock  due  to  the  sudden 
expansion  and  contraction  of  tissue  would  result  in  the  de- 
struction of  the  one  celled  organisms. 

"Neither  the  taste  nor  the  creaming  of  continuous  pas- 
teurized milk  will  be  a  bar  to  its  acceptance,  as  it  acts  in 
these  respects  like  normal  milk.  *  *  *" 

Then,  again,  I  find  in  L'Industrie  Latiere,  Feb.  23,  1900, 


M.  Galtier  quoted  as  saying:  "The  result  of  my  investigations 
is  that  milk,  abundantly  inoculated  with  tubercle  germs,  is  not 
absolutely  sterilized  by  heating  for  6  minutes  to  158°,  176° 
and  even  185°,  the  milk  from  suspected  animals  should  be 
lolled  for  consumption  by  man  or  beast." 

Dr.  Stohmann,  in  his  book  "Milch  and  Meiereiproducte," 
says,  page  402:  "The  killing  of  the  bacteria  will  be  promoted 
through  the  sudden  change  of  temperature" 

It  seems  to  me  there  is  a  field  open  for  careful  experi- 
ments because  pasteurization  will  hardly  become  popular  on 
a  large  scale. unless  the  continuous  heaters  and  coolers  may 
be  used  under  the  approval  of  the  scientists. 

But  even  if  it  is  desired  to  keep  the  milk  hot  for  a  cer- 
tain time,  it  is,  as  I  have  before  suggested,  possible  to  use 
a  continuous  heater  and  cooler  by  interposing  three  storage 
tanks,  each  holding  one-third  of  the  hourly  capacity  of  the 
heater  and  cooler  (if  20  minutes  is  the  time)  and  thereby  se- 
curing the  advantage  of  continuous  apparatus  and  the  sud- 
den chilling  of  the  milk.  In  Fig.  102,  page  99,  Mr.  A.  H. 
Reid  has  solved  the  problem  by  interposing  a  sort  of  D.  W. 
heater  as  a  storage  tank. 

INTERMITTENT  PASTEURIZATION. 

Dahl  (Norway)  proposed  to  heat  the  milk  inclosed  in  ves- 
sels to  158°  for  |  hour,  then  cool  to  104°  for  the  same  time, 
then  heat  again  and  cool,  in  all  four  times.  At  last  heat  it 
to  175°  or  212°  for  half  an  hour  and  cool  to  55  degrees. 

This  is  however  neither  sterilizing  nor  pasteurizing  and 
is  simply  a  modification  of  the  intermittent  sterilization  pro- 
posed by  Tyndall,  and  though  very  effective  it  is  very  com- 
p^icated  and  expensive.  Large  quantities  of  milk  have  never- 
theless been  shipped  to  London  from  Norway,  preserved  by 
this  "Dahl"  method. 

The  theory  is  that  the  comparatively  low  temperature 
only  kills  the  bacteria,  and  by  cooling  to  104°  the  germs  are 
given  time  to  develop  so  as  to  be  killed  in  the  second  heating. 

I  have  made  a  few  experiments  which  lead  me  to  believe 
that  if  an  increased  safety  and  keeping  quality  is  desired  the 
following  process  may  be  practical.  It  is  simply  a  modifica- 
tion of  DahFs  and  is  to  heat  to  155°.  Keep  it  there  for  half 
an  hour  then  cool  to  100°  and  keep  it  between  90  and  100  for 


23 

2  or  3  hours,  then  heat  to  155°  for  half  an  hour  and  cool  to 
50°. 

While  no  bacteriological  examination  controlled  these 
experiments  I  secured  a  prolonged  keeping  quality  over  and 
above  the  single  heating  and  cooling  of  about  12  hours. 

STERILIZING. 

Though  I  consider  it  absurd  to  object  to  the  insignificant 
"boiled  flavor"  which  the  best  sterilizing  apparatus  leave  in 
the  milk,  and  though  I  acknowledge  that  if  pasteurizing  is 
good  as  a  protection  against  infection  and  as  a  means  of  pres- 
ervation, sterilizing  is  certainly  better,  I  write  for  the  great 
army  of  practical  dairymen,  and  for  these  sterilizing  with  its 
rather  expensive  apparatus  is  of  less  interest,  and  hence  J 
confine  myself  chiefly  to  pasteurizing  and  only  illustrate  a 
few  of  the  latest  sterilizing  apparatus  used,  all  of  which, 
however,  may  be  also  used  for  pasteurization. 

I  just  mention  the  apparatus  shown  at  the  Columbian 
Exposition  by  Popp  &  Becker,  of  Berlin,  which  is  advertised 
in  German  papers  under  the  name  of  '•STERILICON"  and  for 
which  F.  Correll  &  Co.,  132  Nassau  street,  New  York,  is  agent. 
Neuhauss  Gronwald  Oehlmann  also  showed  his  apparatus 
both  for  bulk  and  bottle  sterilizing  and  showed  it  in  working- 
order. 

Besides  this  Dr.  Weigman  describes  one  made  by  Paul 
Ritter  von  Hamm. 

Any  one  who  studies  the  apparatus  described  for  pasteur- 
izing can  easily  adapt  or  modify  some  of  them  for  sterilizing. 

But  if  care  is  needed  for  pasteurizing,  much  more  care  is 
required  for  sterilizing  as  the  object  here  is  not  only  to  kill 
most  of  the  bad  bacteria,  but  also  to  preserve  the  milk  not 
for  da}~s  or  weeks,  but  for  months. 

1  sampled  milk  sterilized  in  the  "Sterilicon,"  which  was 
claimed  to  be  six  months  old  and  which  was  perfect. 

Most  of  the  sterilizers  are  tanks  fitted  for  a  high  steam 
pressure  in  which  the  milk  is  exposed  for  the  desired  time 
in  bottles,  and  the  inventive  energy  has  chiefly  been  directed 
towards  solving  the  problem  of  an  automatic  closing  of  the 
bottles  in  the  apparatus  when  hot.  Success  has  been  ob- 
tained more  or  less,  and  I  illustrate  the  simplest  and  cheapest 


24 


one  in  Fig.  8,  the  Simplex,  from  an  ad- 
vertisement of  The  Dairy  Supply  Co 
(London).  The  arrangement  for  closing* 
the  bottles  automatically  while  in  the 
apparatus  is  not  quite  clear,  but  I  con- 
sider it  immaterial,  because  the  system 
first  suggested  by  Dr.  Soxhlet  (Germany) 
introduced  in  1891  is  the  simplest  sys- 
tem of  closing  sterilized  milk  bottles. 
The  mouth  of  the  bottle  is  slightly  fun- 
nel shaped  and  ground  smooth.  On  this 
is  laid  a  round  sheet  of  rubber,  4  mil- 
limeters thick.  (See  Fig.  9).  This  rub- 
ber is  held  in  place  by  a  metal  cap  open 
in  both  ends.  (See  Fig.  10).  When 
the  milk  heats  the  air  and  steam  is  free 
to  escape  and  yet  does  not  throw  off  the 
Fig.  8.  rubber,  as  it  is  held  by  the  cap.  As  soon 

as  the  cooling  commences  the  vacuum  formed  in  the  bottles 
holds  the  rubber  tightly  to  the  mouth  of  the  bottle,  closing 
it  automatically.  The  great  beauty  of  this  system  of  sealing 
is  that  as  soon  as  any  fermentation  starts  the  gases  will 


Fig.  9.  Fig.  10. 

destroy  the  vacuum  and  release  the  stopper,  giving  notice  that 
something  is  wrong. 

Dozens  of  modifications  nf  this  idea  have  li'tni  Introduced 
since  then. 


25 


M 


In  Fig.  11,  copied  from  Stoh- 
niann's  book  is  shown  the  ap- 
paratus designed  by  Prof.  Back- 
haus  (Germany)  in  which  small 
bottles  of  J  quart  are  placed. 
The  bottles  have  a  heavy, 
smooth,  slightly  conical  edge 
on  the  neck  in  which  there  is  a 
sort  of  channel.  The  rubber 
cover  fits  tightly  at  the  top,  but 
when  expanded  by  the  steam 
developed  in  heating  it  opens 
up  the  channel  and  lets  the 
steam  out.  When  cooling  the 
rubber  is  drawn  closely  to  the 
head  of  the  bottle  sealing  it. 

The  apparatus  itself  consists 
of  a  cast-iron  table  P  on  a  foot 
piece  with  a  hollow  column  B 
in  the  center.  On  this  are  sev- 
eral movable  circular  shelves 
T.  The  steam  is  distributed 
through  holes  in  the  column  by 
the  pipe  A,  and  also  draws  the  cold  air  for  cooling.  Above 
this  is  hung  a  cupola  C,  made  of  copper  (counterbalanced  by 
E),  which  is  let  down  on  P  and  fastened  steamtight  by  screws. 
The  guide  K  compels  the  cupola  to  come  in  the  exact  place  so 
as  to  let  down  the  thermometer  M  into  the  cup  G,  which  is 
filled  with  milk.  The  thermometer  D  shows  the  temperature 
in  the  cupola,  which  is  also  provided  with  Manometer  J,  a 
safety  valve  H  and  a  blow  off  cock  F.  The  cock  H  below  the 
table  lets  the  condensed  water  off. 

A  somewhat  similar  apparatus  was  used  by  Dr.  E.  N. 
Eaton  in  Minneapolis,  where  he  prepared  an  imitation  of 
human  milk.  He  heated  the  milk,  after  modifying  it,  to  about 
212°,  then  cooled  it  to  100°  and  left  it  for  three  hours  for  the 
germs  to  develop,  then  reheated  it  and  cooled  the  bottles  by 
placing  them  on  a  cement  floor  and  spraying  them  with  cold 
water.  Milk  thus  treated  would  keep  for  months. 

Some  objections  have  been  made  to  the  use  of  rubber 
stoppers,  especially  when  they  are  new,  they  are  liable  to  im- 


Fig.  11. 


26 


part  a  flavor  to  the  milk.  This  sup- 
posed danger  is  reduced  or  rather  re- 
moved by  the  system  "Rheinland" 
shown  in  Fig.  12.  It  consists  of  a  wide- 
necked,  nearly  cylindrical  bottle,  ground 
smooth  on  the  upper  edge.  On  this  is 
laid  a  rubber  ring  and  a  thin  disk  made 
of  tin  or  aluminum.  A  spring  holds 
both  in  position  while  heating,  allowing 
air  to  escape,  and  is  removed  when  the  vacuum  created  by 
cooling  holds  the  cover  tightly.  The  opening  of  the  bottle  is 
done  by  simply  inserting  the  point  of  a  knife  and  letting  in 
air. 

PRESERVING  BY  CARBONIC  ACID  GAS. 

H.  de  Lavallee  (France)  proposes  to  preserve  milk  by 
filling  it  in  a  cool  reservoir  at  once  after  milking  and  submit 
it  to  the  action  of  carbonic  acid  gas  under  a  pressure  of  five  or 
six  atmospheres  for  four  to  five  hours;  then  let  the  carbonic 
acid  gas  escape  and  treat  it  with  oxygen  under  pressure  of 
five  atmospheres.  It  is  claimed  that  both  aerobic  and  an- 
aerobic bacteria  are  killed  by  this  treatment.  The  milk  is 
transported  in  cans  with  oxygen  under  a  pressure  of  two  at- 
mospheres. Like  so  many  other  systems  it  is  condemned  on 
the  face  of  it — even  if  effective — o-n  account  of  the  unneces- 
sary work  entailed. 


27 


CHAPTER  II. 


THE  PASTEURIZING  HEATER. 


Continuous  Heater. 

In  writing  the  history  of  the  apparatus  which  have  been 
and  are  used  practically,  I  try  to  mention  them  in  their  proper 
chronological  order,  but  lay  more  stress  on  grouping  them  to- 
gether according  to  the  principles  involved. 

It  must  always  be  remembered  that  a  pasteurizing  ap- 
paratus must  consist  of  a  heater  and  a  cooler  unless  indeed 
the  same  apparatus  is  used  for  both  as  in  Prof.  Russell's,  John 
Boyd's,  Potts'  and  others. 

CONTINUOUS  HEATER. 

In  Denmark  the  first 
heater  used  was  the  one 
constructed  by  the  late 
Prof.  Fjord  for  heating 
the  milk  for  the  separa- 
tors Fig.  13.  This  con- 
sists of  a  strong  wooden 
barrel  D  in  which  a 
tinned  copper  vessel  C  is 
inserted.  A  stirring  ap- 
paratus K  prevents  the 
milk,  which  enters  at  M 
through  H,  from  scorch- 
ing on  the  side.  Steam 
is  introduced  by  F  if  ex- 
haust and  E  if  direct 
steam  is  used.  Con- 
densed water  escapes 
through  G.  The  milk 
outlet  not  shown  in  the  illustration,  is  above  the  wood.  When 


28 


heating  the  skim  milk  at  the  creameries  was  recommended 
by  Dr.  Bang,  this  apparatus  was  made  to  perform  the  work, 
and  in  short  time  manufacturers  adopted  and  modified  it  in 
various  ways. 

In  England  R.  A.  Lister  &  Co.,  of  Dursley,  make  the 
one  illustrated  in  Fig.  14,  and  judging  from  appearance  a 
very  substantial  and  well  made  heater  it  is. 


Fig.  14. 

The  De  Laval  Company's  (Sweden)  latest  heater,  which, 
by  the  way,  they  do  not  seem  to  push  very  much  in  America 
is  shown  in  Fig.  17.  The  dasher  H  is  hung  on  the  spindle  K, 
which  passes  through  a  pipe  R  (inserted  in  the  bottom  of  the 
inner  vessel),  and  is  rotated  by  the  steam  turbine  P  in  the 
lower  compartment.  The  steam  enters  at  M,  and  after  having 
turned  the  turbine  passes  into  the  steam  jacket  (F  G) 
and  heats  the  milk  to  about  180°.  If  a  higher  temperature 
is  desired  live  steam  is  let  into  the  jacket  by  opening  the  valve 
I.  The  condensed  water  leaves  at  Y  through  a  water  lock. 
The  milk  enters  through  the  funnel  R  and  leaves  at  D,  where 
a  thermometer  is  inserted.  The  different  sizes  heat  about 
1,300  Ibs.,  2,400  Ibs.  and  3,600  Ibs.  milk  per  hour  to  180°.  The 
author  tried  one  of  these  heaters  in  a  cream  heating  experi- 
ment in  Kansas,  and  was  perfectly  satisfied  with  it — his  only 


trouble  was  that  the  capacity  was  too  large  for  the  cream  from 
two  Alphat  separators. 


A. 


Fig.  17. 

The  well  known  manufacturer  Ed.  Ahlborn  of  Hildesheim 
(Germany)  makes  a  very  neat  modification  shown  in  Figs.  15 


Fig.  15. 


Fig.  16. 


and  16.  The  apparatus  is  swung  on  pivots.  The  steam  en- 
ters through  one  of  them  (b).  This  facilitates  the  cleaning  of 
the  apparatus.  The  condensed  water  escapes  at  d,  while  the 
milk  enters  by  a  cup  a  a  which  is  connected  with  the  stirring 
apparatus  and  provided  with  two  tubes  which  lead  to  the 
bottom.  The  milk  escapes  by  c. 

A.  Rossler,  of  Berlin,  constructs  a  similar  apparatus 
and  so  does  "Ahrens,"  but  his  apparatus  has  a  larger  ca- 
pacity and  thus  exposes  the  milk  to  the  heat  for  a  longer 
time. 

In  fact  the  question  of  length  of  exposure  is  partly  settled 
by  finding  out  how  many  pounds  of  milk  the  apparatus  holds 
when  working  and  dividing  this  into  the  hourly  capacity.  As 
for  instance,  if  the  hourly  capacity  is  1,500  Ibs.  and  the  ap- 
paratus holds  50  Ibs.  then  the  milk  remains  in  the  apparatus 
50 — 1,500,  or  l-30th  part  of  an  hour,  or  only  two  minutes. 

The  object  of  the  dashers  is  to  prevent  the  milk  from 
scorching  and  ensure  a  uniform  heating. 

It  is  evident  that  the  capacity  of  a  heater  will  be  in- 
creased in  proportion  to  the  increase  of  the  heating  surface. 

Mr.  Kleeman,  in  his 
Pasteurizer  and  Sterilizer, 
Fig.  18,  a  simplification 
of  his  previous  rather  com- 
plicated but  effective  ster- 
ilizer, obtains  a  consider- 
ably greater  heating  sur- 
face. The  milk  enters  at 
the  bottom  of  the  vessel  at 
M  in  the  center  of  the  cone, 
flows  upward  and  then 
down  in  the  annular  ring 
and  up  again  compelled 
by  a  corresponding  annular 
water  tank,  which  is  at- 
tached to  the  cover. 

The  steam  or  hot  water 
Fig.  is.  is    indicated    by   the    dark 

shading  and  the  milk  leaves  at  B.  The  dasher  D  D  prevents 
the  scorching  of  the  milk.  The  milk  is  forced  through  the 
apparatus  and  elevated  from  B  up  to  the  cooler  by  a  force 
pump. 


31 


I,  Wick  of  Stockholm  (Sweden)  patented  in  1899  a  heater 
shown-  in  Fig.  19,  where  the  heating  is  done  by  circulating 
hot  water  in  pipes  which  stir  the 
milk.  There  is  an  outer  insulated 
jacket  in  which  the  milk  cylinder 
is  placed,  and  this  has  another 
cylinder  which  holds  hot  water. 
In  the  center  of  the  latter  is  a 
hollow  shaft  through  which  the 
hot  water  enters  and  circulates 
through  the  dasher  made  of 
curved  pipes  which  reach  close  to 
the  bottom  and  then  turn  up  Fig.  19. 

again  emptying  into  the  space  between  the  two  inner  cylinders 
from  where  it  goes  into  the  outside  heating  space  and  out. 

In  spite  of  the  stirrers  running  close  to  the  walls  of  all 
these  heaters,  there  will  always  be  some  coagulated  albumen 
on  the  sides  and  it  has  been  proposed  to  have  the  stirrers 
covered  with  brushes  as  shown  in  Fig.  20 — a  heater  made  by 
Mr.  W.  Wetterling,  of  Wismar,  Germany.  Two  steam  cham- 
bers are  inserted  in  a  barrel  A,  one  G  in  the  center  and  another 
E  ringformed,  leaving  an  annular  space  between  them. 

The  milk  enters  into  this  by  L  and  rises  between  the  two 

steam  chambers  overflowing 
the  outside  steam  chamber  E 
and  then  down  again  between 
E  and  a  rotating  cylinder  B 
and  finally  up  in  the  barrel  and 
out  by  M. 

The  rotating  cylinder  B  has 
brushes  attached  and  so  have 
stirrers  F,  which  are  screwed 
in  the  top  of  the  rotating  cylin- 
der. 

The    pulley    D    revolves  the 

Fig>  20.  cylinder  and  the  stirrers  which 

brush  the  steam  chambers  on  both  sides  continuously  and 
thus  prevent  the  scorching. 


32 


Dierck  S.  Mollman,  of  Osnabruck  (Germany)  also  made  a 
large,  unwieldy  apparatus  with  brushes  shown  in  the  first 
edition,  but  I  now  illustrate  his  latest  construction,  in  Fig. 

21,  where  they  propose  to  prevent 
the  milk  from  scorching  on  the 
heating  surface  and  keeping  this 
from  coating  by  having  an  inner 
cylinder  and  covering  the  stirrer 
with  brushes  of  same  width  as 
the  milk  space.  The  water  is 
heated  by  Korting  steam  jet  de- 
scribed on  page  60,  Fig.  62,  We 
have  in  this  heater  the  same  idea 
which  was  first  evolved  by  Le- 
feidt  and  Lentch,  of  Schoeningen 
(Germany)  in  their  first  centri- 
fugal heater,  namely,  to  get  away 
from  a  large  body  of  milk  and  se- 
cure its  passage  in  a  thin  layer- 
over  the  heating  surface.  This  is 
illustrated  in  a  sectional  view, 
Fig.  22. 

In    a    solid    cast    iron    steam 
heated  jacket  revolves  on  a  fixed 
spindle  a  separator    bowl    which 
is  slightly  wider  at  the  opening. 
The  milk  is  led  into  it  through 
an  opening  in  the  cover.      In  the 
front  part  of  the  bowl  is  a  parti- 
tion with  two  holes  (not  far  from  the  outer  edge),  through 
which  the  milk  escapes,  after  leaving  its  sediment  in  the  front, 


•^M 


Fig.  21. 


Fig.  22. 


and  passes  over  the  edge  of  the 
drum  between  it  and  the  steam 
jacket  in  a  thin  film  3  milime- 
ters  back  to  the  front  part 
where  it  is  elevated  through  a 
pipe  to  the  right  by  the  centrifu- 
gal force  of  the  wings  on  the 
drum.  The  steam  enters  the 
jacket  through  the  other  pipe. 
This  gave  me  the  idea  of  con- 
structing a  heater  for  A.  H. 
Barber  &  Co.,  of  Chicago,  sec- 
tional cut  of  which  is  shown- 
in  Fig.  23. 

It  consists  of  a  cast  iron  base 
I,  in  which  a  turbine  flyer  f  is 
inserted  and  driven  by  steam 
from  pipe  fs.  It  has  also  pipe  T 
for  the  exhaust,  but  this  is,  as  a 

rule,  closed  by  the  damper  K,  when  not  less  than  1,000 
pounds  per  hour  is  treated.  Fig.  23  is  a  cross  section  of  the 
heater  where  G  is  a  galvanized  cylinder  riveted  to  the  base 
and  provided  with  an  annular  tin  gutter  H.  D  is  a  slightly 

conical  tin  drum  soldered  ~to  a 
tinned  brass  or  malleable  iron  bottom 
with  a  spindle  which  fits  in  the  cup 
C  revolved  by  the  turbine  flyer  f .  The 
drum  D  is  strengthened  by  a  hoop 
at  the  top,  into  which  is  riveted  a 
cross  (r)  of  four  rods  which  again 
brace  the  1-inch  pipe  P  that  acts  as 

.     spindle  for  the  drum.      The  cylinder 

Fig.  23.  G  has  a  flat  cover  with  a  cross  bar 

B,  which  is  held  in  position  by  two  thumb  screws  m.  In  the 
center  of  this  bar  is  the  upper  bearing. 

The  milk  enters  at  P  through  a  regulating  cup  such  as 
used  for  separators,  and  is  thrown  out  of  four  small  holes  at 


—3 


the  bottom  of  the  pipe  PP,  and  fills  the  space  M  where  any 
possible  dirt  collects.  It  then  overflows  the  ring  d  and  flows 
in  a  thin  film  (shown  by  the  arrows)  and  is  thrown  in  the 
gutter  H,  leaving  through  the  spout  with  the  thermometer  L. 
The  exhaust  steam  from  the  flyer  f  goes  up  through  eight 
holes  X  X  into  the  cylinder  and  heats  the  drum  D.  In  run- 
ning about  1,000  Ibs.  of  milk  per  hour  I  raised  the  milk  from 
-about  54°  to  155°  with  the  exhaust  steam  alone,  but  when  I 
ran  1,500  Ibs.  an  hour  I  had  to  use  some  live  steam,  which  is 
led  through  the  pipe  S  under  the  bottom  of  the  drum.  If  the 
steam  pressure  and  milk  supply  is  uniform  this  apparatus 
heats  it  steadily  within  a  variation  not  to  exceed  4°  or  5°  Fah. 
A  wooden  jacket  would  be  advisable  to  economise  steam  es- 
pecially in  winter.  The  condensed  steam  escapes  by  K  and  by 
two  small  holes  II  in  the  bottom. 


Fig.  24. 

While  the  milk  does  not  get  any  perceptible  "boiled 
taste,"  there  is,  after  running  3,000  Ibs.  through  it,  quite  a 
layer  of  coagulated  albumen,  which  takes  some  labor  to  clean 
off.  Yet  I  would  far  rather  clean  that  one  drum  instead  of 
five  or  six  cans,  even  if  the  albumen  deposit  is  less  there.  In 
Fig.  24  the  apparatus  is  shown  as  connected  with  three  Baer 
coolers. 

I  also  proposed  to  utilize  the  same  idea  by  having  the 
bottom  of  the  drum  cast  with  shovels  on,  and  rotate  it  by  a 


35 


steam  jet.  By  this  application,  or  by  driving  it  with  a  gear- 
ing at  the  top  it  is  optional  whether  the  milk  shall  be  taken 
in  from  the  top  or  through  the  bottom  bearing.  The  advan- 
tage of  the  latter  plan  is  obvious  as  the  heater  will  act  as  an 
elevator  at  the  same  time,  thus  killing  two  birds  with  one 
stone.  As  the  drum  is  twenty-eight  inches  deep  it  will  be 
possible  to  lift  the  milk  at  least  two  feet  from  inlet  to  the 
outlet  of  the  gutter,  and  with  a  higher  speed  than  that  used 
by  me,  450  to  500,  it  may  be  arranged  to  elevate  to  any  height. 
Mr.  A.  H.  Barber  (Chicago)  later  substituted  the  Hill 
heater,  Fig.  25,  where  the  milk  cylinder  is  kept  rotating  slowly 
by  the  steam  jet,  which 
heats  the  wrater.  Inside 
this  revolving  cylinder 
is  a  stationary  one  which 
reduces  the  milk  space 
to  a  very  narrow  one. 
The  milk  enters  through 
a  center  tube  and  rises 
between  the  two  cylin- 
ders. It  is  made  with 
an  hourly  capacity  of 
from  500  Ibs.  up  to  2,500 
Ibs.  and  sold  at  from  f 35 
to  $75— the  latter,  if 


made 
$.100. 


of     copper,     cost 


Another  style  is  made 

where    the     cylinder    is  Fig.  25. 

revolved  by  a  rope  belt  from  15  to  30  revolutions  per  minute. 
A  cooler  on  similar  principle  is  also  made. 
Mr.  A.   B.  Reek's  (Denmark)  heater  is  shown  in  Fig.  20. 
Here  the  steam  heat  is  applied  to  the  inner  drum  B,  which 
is  revolved  by  a    hollow    shaft   A   with   pulleys    S    and  goes 
through  the  bearing  b  fixed  on  the  frame    not    shown.      The 
steam   enters   through    this   shaft    and   the    condensed   water 
is  removed  by  two  "skimming"  tubes    8,  to   a    fixed  pipe  V. 
An  outer  stationary  jacket  C  covers  the  steam  drum,  leaving 
only  J  inch  space  between  them. 


36 


The  rnilk  enters  at  T  and 
passes  through  this  half-inch 
space,  being  prevented  from  fol- 
lowing the  revolving  drum  by 
some  ribs  on  the  outer  jacket, 
and  leaves  at  A.  The  cleaning 
is  done  by  lowering  the  outer 
jacket,  which  slides  on  the 
pillar  R,  supporting  the  ap- 
paratus. The  drum  revolves 
about  170  times  per  minute, 
and  the  milk  held  in  the  appar- 
atus is  30  Ibs. 

The  Miller  heater  is  a  modifi- 
cation of  the  Hill  (Fig.  25 ).  and 
the  Reck  (Fig.  26),  and  seems 
to    be    constructed    on    a    good 
principle,  although  I  have  heard 
varying  reports  of  it,  some  prais- 
ing   it    highly;    others    making 
light    of     the     claimed     advan- 
tage.      Although     Mr.     Miller, 
who  lives  in  Canton,   Ohio,  did 
not  answer  my  inquiries,  I  had 
the  opportunity  of  seeing  it  in 
operation     at     the     progressive 
milk  dealers,  Mr.  Sidney  Wanzer 
&  Sons,  Chicago.     The  plant  consists  of  one  heater  and  two 
coolers.     The  heater  consists  of  a  wooden  tub  in  which  is  in- 
serted a  tinned  copper  cylinder  so  as  to  leave  a  water  space. 
In  this  the  water  is  heated  by  a  steam  jet  on  a  similar  plan 
that  Barber  used  so  as  to  get  a  circulating  motion  in  the  heat- 
ing water.     This  drum  has  an  annular  gutter  into  which  the 
milk  overflows.      Inside,  a  revolving  drum  leaves  the  milk, 
introduced  from  the  bottom,  only  a  half  inch  space  in  which 
to  rise  while  it  is  being  heated  from  both  sides.     The  inner 
and  revolving  drum  has  a  curved  ring  which  covers  and  over- 
laps the  milk  gutter  so  as  to  prevent  the  overflow  water  from 
getting  in  the  milk.     A  steam  jet  sends  hot  water  into  the 
revolving  drum  and  the  overflow  is  sent  over  the  curved  ring 
into  the  outer  water  space. 


Fig.  26. 


37 

With  the  heating  water  at  about  170°,  this  heater  heated 
milk  from  60°  to  158°  at  the  rate  of  1,600  Ibs.  per  hour,  and, 
no  doubt,  might  do  even  a  little  better.  Mr.  Wanzer  is  careful 
in  selecting  the  milk,  and  when  rinsed  while  in  motion  with 
cold  water  and  later  soaked  by  pouring  in  a  solution  of  lye, 
the  surface  showed  no  milk  scorched  on  the  drums  when  taken 
out  and  cleaned. 

The  center  cooler  with  a  half-inch  stream  of  city  water 
(54°)  cooled  the  milk  from  158  to  80°,  and  the  brine  circula- 
tion, which  on  an  average  was  22°  cooled  it  from  80  to  50°. 
The  coolers  are  made  with  the  outer  cylinder  of  galvanized 
iron  instead  of  wood  and  the  inner  cylinder  was  soldered  to 
this  so  that  the  exact  system  of  circulation  could  not  be  seen, 
but  the  revolving  drum  was  made  like  the  heating  drum.  The 
cooling  capacity  of  the  brine  cooler  could  be  increased  if  the 
revolving  drum  was  filled  with  crushed  ice  instead  of  water. 

Take  it  altogether,  while  the  manufacturers  exaggerate 
in  their  circular,  this  is  about  as  nice  a  heater  of  the  hot  water 
kind  that  there  is  on  this  market,  and  it  is  fairly  well  made, 
barring  a  few  points  which  may  easily  be  improved.  The  price 
is  too  high  by  about  fifty  per  cent.  As  to  the  coolers,  I  fail 
to  see  why  we  should  fool  with  revolving  drums,  etc.,  when 
we  have  so  many  excellent  surface  coolers  where  the  milk  is 
aerated  much  better. 

The  operator  has  to  watch  the  steam  valves  all  the  time 
just  as  with  the  Monrad  centrifugal  heater,  or  indeed  most  all 
of  them.  This  might  be  improved  by  having  a  small  supply 
tank  with  a  ballcock  so  as  to  have  uniform  pressure  on  the 
milk  and  the  steam  pressure  might  also  be  made  more  uniform. 

The  only  original  feature  in  this  apparatus  is  the  fine 
wire  soldered  spirally  on  the  outside  of  the  revolving  drum, 
This  is  claimed  to  give  additional  motion  to  the  milk  and  to 
increase  the  capacity,  a  claim  which  I  caimot  understand. 
There  is  surely  motion  enough  in  the  flowing  milk,  and  the 
capacity  depends  surely  in  the  first  instance  on  the  size  of 
the  heating  surface.  Nevertheless  it  is  a  well  made  pasteur- 
izer of  its  kind,  and  needs  only  a  few  improvements  to  make 
it  the  best  of  that  class  made  in  the  States. 


38 


After  I  had  run  my 
heater  for  a  month  I  was 
amused  to  hear  that 
K.  Hansen  &  Schroder 
had  made  a  heater 
whereby  they  obtain  the 
same  result  by  other 
means,  and  though  not 
s  t  r  ic  1 1  y  a  centrifugal 
heater,  I  class  it  under 
these.  As  after  all  it  is 
the  centrifugal  force  of 
the  dashers  and  the  para- 
bolic shape  of  the  drum 
which  spreads  the  milk  in 
a  thin  film  over  the  heat- 
ing surface  and  elevates 
it.  Fig.  27  represents 
this  heater,  consisting  of 

a  wooden  covered  steam  jacket  A,  which  is  swung  on  pivots 
P.  Steam  enters  at  U  above  and  the  condensed  water  escapes 
through  the  waterlock  W,  both  being  connected  by  a  union  U. 


Fig.  27. 


Fig.  28. 


39 

The  milk  enters  the  tinned  copper  vessel  B  by  the  funnel- 
shaped  cover  C  and  is  forced  through  a  pipe  (not  shown). 

Shortly  after  .this,  or  about  the  same  time,  P.  J.  Buaas 
(Denmark)  constructed  the  heater  "Triumph"  in  1895,  shown 
in  Fig.  28.  A  tinned  copper  cylinder  is  closed  tight  by  a 
cover  in  one  end  by  using  rubber  packing  and  the  patent  fast- 
eners g.  On  this  cover  is  a  sort  of  funnel  a  through  which 
the  milk  enters  the  cylinder  and  is  thrown  on  the  heating  sur- 
face in  a  thin  film  and  at  the  same  time  moved  forward  by 
the  fast  revolving  screw  wing,  and  elevated  through  the  stand 
pipe  b,  nearly  8  feet  if  so  desired.  The  milk  left  in  the  drum 
is  drawn  by  c.  The  steam  enters  the  jacket,  which  is  well  in- 
sulated at  d,  and  the  condensed  water  leaves  at  e.  A  safety 
valve  is  placed  at  f. 

A  similar  heater,  under  the  same  name  "TRIUMPH," 
made  by  The  Sharpies  Company,  Chicago  and  Westchester,  Pa., 
is  illustrated  in  Fig.  29,  showing  the  open  end  of  the  hopper 


Fig.  29. 

and  the  cylinder  head  and  propeller  removed.  A  protecting 
plate  prevents  the  steam  from  heating  the  place  of  entrance 
too  much,  both  direct  and  exhaust  steam  may  be  used.  I 
understand  Mr.  S.  is  contemplating  constructing  a  revolving 
inner  drum  wTith  a  spiral  propeller  soldered  on  the  outside  in- 
stead of  the  present  one. 


40 

From  this  time  on  the  "self-raising"  heaters  became  more 
general. 

Paasch,  Larsen  &  Peterson  (Denmark)  make  the  heater 
shown  in  Fig.  30,  which  explains  itself.  The  milk  enters  at 
A  and  is  elevated  to  the  conductor  B,  leading  to  the  cooler. 
The  steam  enters  at  C  and  is  forced  to  the  sides  by  a  plate 
protecting  the  can  from  being  overheated.  It  will  be  noticed 


Fig.  30. 

that  no  elbows  are  used  on  the  milk  pipes,  but  T's  which 
have  caps  so  that  each  length  of  pipe  may  be  cleaned  like  a 
gun  barrel. 

Axel  Malmquist  (Denmark)  built  a  heater  where  the  main 
change  consisted  in  dividing  the  heating  jacket  in  3  spaces. 
The  middle  one  contains  steam  under  pressure,  the  lower  one 
contains  the  condensing  water  and  the  upper  one  warm  water. 
He  claims  that  by  confining  the  hottest  heating  surface  to 
the  center  scorching  is  made  impossible. 

The  new  Bergedorfer  (Germany)  heater,  Fig.  31,  is  de- 
scribed in  (M.  Z.  1899,  page  354)  as  follows.  Instead  of  the 


41 


usual  stirrer  in  the  inner 
vessel  there  is  a  cylinder  B 
on  the  side  and  bottom  of 
which  are  fixed  wings  or 
dashers  F  on  the  outside 
reaching  close  to  the  vessel 
and  thus  compels  the  milk 
which  enters  at  the  bottom 
from  G  to  spread  itself  in 
a  thin  layer  over  the  heat- 
ing surface  until  it  reaches 
the  top  after  reaching  the 
desired  temperature.  It 
then  goes  over  the  rim  of 
B  and  is  forced  downwards 
by  the  fixed  cylinder  C, 
which  is  attached  to  the 
Fig.  si.  close  cover  and  reaches 

close  to  the  bottom  of  the  revolving  cylinder  B.  The  milk 
then  rises  in  the  inner  cylinder  C  and  leaves  the  apparatus 
at  H,  as  indicated  by  the  arrows.  The  smallest  heats  2,800 
ft>s.  per  hour  from  86°  to  215°  Fah,  and  the  price  is  about 
$188.  The  largest  heats  10,800  Ibs.,  and  costs  |390  f.  o.  b. 
Bergedorf.  Mr.  Jos.  Siedel  reports  favorably  on  this  heater. 

REGULATORS  FOR  HEATERS. 

In  working  with  continuous  heaters  the  great  problem  is 
to  be  absolutely  sure  that  all  the  milk  that  leaves  the  heater 
is  of  the  desired  temperature.  Even  if  a  man  watches  the 
thermometer  pretty  carefully  he  may  miss  it  now  and  then. 
Hence  the  Royal  Danish  Experiment  Station  took  up  the 
work  and  Messrs.  V.  Henriques  and  Stribolt  constructed  the 
regulator  shown  in  Fig.  32. 

It  consists  of  a  box  attached  to  the  side  of  the  heater.  In 
this  is  a  spring  constructed  of  two  bars,  the  inner  of  steel  and 
the  .outer  of  brass,  riveted  or  soldered  together.  One  branch 
is  fixed  firmly  to  the  side  of  the  box,  while  the  other  is  left 
free  to  move.  As  the  brass  bar  expands  more  than  the  steel, 
but  is  firmly  attached  to  it,  the  result  is  a  lateral  movement 
and  this  is  utilized  to  shut  off  the  valve  on  the  milk  supply 


42 


Fig.  32. 


Fig.  33. 


43 

pipe.     Although  this  regulator  worked  fairly  well,  it  did  not 
remain  long  in  use  and  the  following  system  gained  on  it. 

T.  C.  Nielsen  (Denmark)  with  his  tipping  regulator  Fig.  33, 
proposed  to  solve  this  problem  in  another  way  by  simply 
diverting  the  milk  not  hot  enough  back  to  the  milk  tank.  This 
is  done  by  letting  the  hot  milk  run  into  a  cup  AA  with  spouts 
on  opposite  sides.  The  cup  rests  on  a  frame  d  e,  which  is 
balanced  on  a  three-cornered  steel  so  that  it  may  tip  easily 
one  way  or  the  other  to  conductor  f  or  1.  The  balance  is  reg- 
ulated by  two  moveable  metal  balls  g  &  h,  so  that  a  very  small 
weight  will  tip  the  cup.  To  do  this  there  is  inserted  a  tube 
ab  filled  with  mercury  to  the  bottom  of  the  bulb,  b.  In  a  there 
is  also  a  drop  of  alcohol  which  is  expanded  by  increased 
heat  and  thus  forces  the  mercury  from  a  to  b,  anfl  this  is 
enough  to  tip  the  cup  AA.  As  soon  as  the  milk  becomes 
cooler  the  mercury  falls  back  in  a  and  the  cup  turns  the  milk 
stream  into  the  other  conductor.  By  using  alcohol  of  various 
boiling  points  the  temperature  at  which  it  acts  may  be  varied. 

The  milk  which  is  not  warm  enough  may  be  made  to  pass 
a  cylinder  and  act  on  a  ball  cock  and  thus  either  open  the 
steam  valve  or  partly  close  off  the  cold  milk  from  the  heater, 
but  the  main  point  is  that  the  milk  passing  as  pasteurized 
really  has  been  heated  to  the  desired  degree. 

These  regulators  were  introduced  in  1895-1896,  but  in 
1899  Mr.  P.  V.  F.  Petersen,  in  a  lecture,  declared  that  they 
had  not  been  adopted  in  the  practical  dairy  work,  although 
he  does  not  seem  to  condemn  them  altogether.  There  can  be 
no  doubt  that  there  is  a  crying  need  for  some  such  device  not 
only  for  pasteurizing  but  also  for  regulating  the  heating  of 
milk  for  separating. 

DANISH  GOVERNMENT  EXPERIMENTS  WITH  HEAT- 
ERS. 

When  the  Danish  government  proposed  to  make  it  com- 
pulsory for  creameries  to  pasteurize  all  cream  and  milk  bar- 
ring that  used  for  cheese  making,  the  Experiment  Station 
from  1897  to  1899  again  took  up  the  problem  of  pasteurizing 
heaters  with  special  reference  to  their  capacity  and  economy 
in  using  steam. 

The  first  improvement  wras  made  by  soldering  on  the  out- 
side of  the  heating  drum  a  series  of  rings  (Fig.  34)  at  a  down- 


44 


ward  angle  of  45°. 
These  removed  the 
water  condensed  on 
the  drum  quickly  and 
thus  prevented  it  from 
forming  an  insulating 
layer  on  the  drum,  and 
increased  the  capacity 
fully  fifty  per  cent.  In 
Fig.  35  is  shown  a  re- 
modelled Fjord  heater 
with  8  such  rings. 

The  second  improve- 
ment was  the  fixing  of 
an  air  cock  (L,  Fig.  35) 
on  the  waterlock  V. 
This  removes  the  air 
which  is  carried  into 
the  heating  space  with 
the  steam  and  which 
accumulates  there  to 
the  detriment  of  the 
heating  capacity. 

The  third  improve- 
ment was  fixing  six 
horizontal  plates  (P) 


Fig.  35. 


to  the  dasher  (R)  which  also  increase  the  capacity  by  prevent- 
ing the  mixing  of  the  milk  layers  all  having  different  temper- 
atures. Take  it  altogether,  such  an  apparatus  with  a  milk 
drum  of  19  indies  diameter  and  a  height  from  bottom  to  top  of 


Fig.  34. 

the  heating  surface  of  30  inches,  will  heat  8,000  to  10,000  Ibs. 
per  hour  (the  last  amount  when  the  surface  is  clean)  from  104° 
to  185° — a  wonderful  result  indeed. 


45 


Later  experiments  showed  how  the  plates  on  the  dasher 
also  tended  to  reduce  the  formation  of  foam  and  the  appar- 
atus was  changed  as 
shown  in  Fig.  36. 

Just  below  the  out- 
let (a)  a  plate  (j) 
similar  to  those  be- 
low, is  fixed  on  the 
dasher,  and  the  out- 
let is  given  the  shape 
of  a  horizontal  slit 
(5  inches  long  and  -J 
inch  wide),  placed 
just  above  the  top  of 
the  heating  surface. 

Outside  the  outlet 

is    soldered    a    jug-  Fig.  36. 

shaped  spout  (b),  so  that  the  upper  edge  is  just  level  with  the 
cover  of  the  apparatus.  As  the  milk  inside  must  always  rise 
to  the  same  height  as  in  the  spout,  the  outlet  is  always  covered 
by  a  layer  of  milk  (see  dotted  lines),  which  prevents  the  foam 
from  escaping. 

Finally  a  plate  (i)  is  fixed  on  the  dasher  immediately  under 
the  cover,  and  between  these  two  plates  the  foam  gathers  and 
is  submitted  to  the  centrifugal  force.  The  foam  which  is  not 
destroyed,  makes  its  escape  through  six  holes  in  the  center  of 
the  upper  plate  to  the  spout  (d).  The  result  is  foam-free  milk 
comes  from  b,  while  air  and  now  and  then  a  little  foam'  comes 
through  d. 

The  relative  weight  of  foam-free  and  foaming  milk  is  given 
as  follows:  Foan>free  100,  milk  from  separator  71  to  72,  from 
the  milk  pump  62  to  65,  from  the  improved  pasteurizing  heater 
94  to  97.  The  speed  of  the  dashers  is  280  to  300  revolutions. 

The  above  is  taken  from  the  report  in  Maelkentidende  of 
an  address  by  P.  V.  T.  Petersen,  Sept.  1, 1899. 

One  of  the  last  up-to-date  Danish  heaters  constructed  ac- 
cording to  the  principles  just  described  is  shown  in  Fig.  37 


46 


taken  from  the  advertise- 
ment of  the  manufactur- 
ers,   the    stock    company 
"Pasteur"     of      Banders 
(Denmark).      It   is   hung 
on   pivots  U   on   a   neat 
iron  frame  screwed  on  to 
the  floor  and  ceiling.  The 
steam  is  let  into  the  well 
insulated  jacket  n   from 
the    pipe    m,    which    is 
easily  disconnected  by  a 
union.       The     condensed 
water  leaves  through  the 
waterlock,  having  an  air 
cock  r.     The  tinned  cop- 
per cylinder  v  is  provided 
with  rings  or  flanges  o  o, 
and    the   dasher   c    with 
plates.     The  milk  enters 
at  a  and  leaves  through 
the  lower  opening  e  and 
what   little   foam   which 
is   not   destroyed   in   the 
room  d  k  leaves  by  1. 
A.  H.  Reid,  of  Philadelphia,  was  the  first  American  manu- 
facturer who  introduced  the  Fjord  pattern  heater  with  the  ele- 
vating device.      Fig.  38.     On 
Dec.  14,  1899,  he  applied  for 
patent  on  an  improved  heat- 
er   (granted    July    3,    1900), 
where      he     introduces     the 
steam    tangentially    through 
an    unobstructed   opening    in 
the   side   of  the   casing,   and 
where  it  travels  free  in  the 
spaces  between  ribs  or  rings 
which  are  fixed  on  the  heat- 
ing vessel  as  shown  in  Fig. 
39,     which     explains      itself. 
They  differ  from  the  Danish 
ring    by    the    upbending    of 


Fig.  38. 


of  every  other  lip. 


Mr.  Hold's  complete  pasteurizing  plant,  with  the  new 
heater,  is  shown  in  Fig.  102,  page  99,  and  Mr.  A.  Jensen's 
cream  pasteurizing  plant  is  shown  in  the  chapter  on  Pasteur- 
izing in  Creameries. 


Fig.  39. 

This  virtually  covers  the  evolution  of  the  Fjord  heater  up 
to  1901. 

SURFACE  HEATERS  WITH  MILK  EXPOSED  AND  COV- 
ERED. 

In    Sweden    De    Laval    constructed  a  well  made  if  rather 


Fig.  40. 


Fig.  41. 


4S 


expensive  combined  heater  and  cooler,  Fig,  40,  which  is  in 
sections,  the  upper  one  heated  by  hot  water  or  by  steam  en- 
tering at  b,  with  overflow  at  a,  and  the  lower  one  cooled  with 
ice  water  entering  at  the  union  to  the  left  and  leaving  at  c. 
The  milk  is  distributed  from  the  cup  on  top  and  leaves  at  d. 
In  Germany  Hr.  von  F.  Hochmuth  adop'ed  the  Law- 
rence cooler  to  his  purpose  in  a  similar  manner,  as  shown  in 
Fig.  41.  It  is  divided  in  three  parts.  The  lower  one  acts  as 
cooler,  the  water  enters  at  the  bottom  and  is  then,  when 
warmed  at  the  top  of 
the  cooler  led  through 
a  curved  pipe  into  the 
upper  part  leaving  at  a. 
There  the  heat  absorbed 
from  the  milk  is  utilized 
for  the  preliminary  Fig.  43. 

heating.     Meanwhile  the  center  part  is  heated  by  steam  en- 
tering at  D  and  the  condensed  water  escaping  at  C. 

We  find  the  same  objection  to  this  apparatus  as  to  the 
Laval,  in  the  great  drop,  which  requires  the  milk  to  be  pump- 
ed. This  led  Mr.  Hochmuth  to  modify  it  and  construct  one 
with  the  heater  placed  horizontally,  Fig.  42,  and  also  one  with 

both  heater  and  cooler  in  a  hori- 
zontal position.  Fig.  43.  In  ad- 
dition to  this  change,  he  also 
adopted  a  cover  which  protects 
the  milk  against  the  air  as  well  as 
compels  it  to  follow  the  curvature 
of  the  corrugated  surface  instead 
of  flowing  on  top. 

Similar  system  was  used  by 
Lawrence,  where  the  upper  section 
was  covered,  but  I  confess  to  a 
liking  for  the  open  surface  for 
heating  and  for  the  first  cooling, 
always  provided  the  air  is  pure 
Fig.  42.  when  the  apparatus  is  used. 

"Carl  Thiei"  (Germany)  as  early  as  1886  adopted  a. 
system  of  heater  Fig.  45,  where  the  milk  is  not  exposed  to  the 


49 


open  air.  It  consists  of  a 
Tin-lined  wooden  cylinder  a 
between  which  and  a  cor- 
rugated cylinder  is  a  per- 
forated steam  coil  o  with 
steam  entering  at  h,  thus 
heating  the  water  to  the  de- 
sired temperature  read  off  on 
the  thermometer  b.  The  over- 
flow water  escapes  at  p  and 
is  emptied  at  n. 

The  milk  flows  from  the 
tank  x  on  to  the  curved 
cover  which  is  perforated  so 
as  to  distribute  the  milk 
evenly  on  the  inside  of  the 


torn  and  out  by  i  and  k,  the  thermometer  m  showing  the 
temperature. 

Dr.  Flelschman  heated  1,250  fibs,  of  milk  per  hour  from  66° 
to  140°  Fah.  with  the  heating  water  only  158°. 

Thiel  used  a  similar  constructed  cooler,  but  of  course  any 
kind  of  cooler  can  be  used. 

Kelch's  (Germany)  heater  and  cooler  is  showrn  in  Fig.  46, 
with  a  sectional  view  in  Fig.  47.  It  consists  of  two  cylinders 
A  and  B,  the  latter  set  in  the  former.  The  narrow  space  be- 
tween them  K  is  used  for  either  heating  or  cooling  the  milk 


Fig.  46. 


—4 


Fig.   -: 


50 


which  is  spread  in  a  thin  film  over  both  the  corrugated  sur- 
faces by  fine  holes  in  the  funnel  shaped  cover  D. 

The  bottom  of  the  space  K  is  covered  with  a  ring  Z, 
which  lets  the  milk  out  by  the  faucet  g. 

This  heater  approaches  in  effectiveness  one  suggested  by 
•me  in  1894  for  cooler,  namely  by  having  two  corrugated 
•cylinders  made  with  spiral  corrugations  so  that  the  inner 
t>ne  could  be  screwed  down  in  position,  leaving  only  half  or 
one-quarter  inch  space  for  the  milk.  I  believe  it  would  be  the 
ideal  heater  (and  cooler)  where  no  motive  power  is  to  be  used. 
The  milk  would  hae  to  follow  the  corrugations  somewhat  as 
shown  in  Fig.  43.  I  once  corresponded  with  manufacturers 
of  copper  expansion  joints  for  large  steam  pipes,  but  the  price 
seemed  too  high  to  make  it  practical. 

A  very  simple  device  is  shown  in  Fig.  48.     Mr.  Bentley,  of 
44  Ohio,  used  it  and  I  have  also  had  one 

made,  but  with  several  sets  of  cans 
within  each  other.  It  is  really  an 
adaption  of  a  cooler  illustrated  in  Dr. 
Fleischmann's  book,  invented  by  Jell- 
inek  Romanowsky  years  ago.  A  tube 
H  is  soldered  in  the  center  of  a  shot- 
gun can  AAAA,  having  holes  in  the 
rim  below.  This  is  placed  in  a  larger 
can  BBBB.  The  latter  is  placed  in  a 
tank  with  water  kept  warm  with  a 
steam  jet  (or  cold  with  ice  if  used  as  a 
cooler).  The  can  AA  is  also  filled  with 
water,  warm  or  cold,  and  the  milk  en- 
ters at  H,  flows  through  the  holes  in 
the  rim  of  the  can  AA,  and  passes  up  between  that  and  BB 
and  out  at  M. 

In  Sweden  De  Laval  solved  the  protection  problem 
in  a  similar  but  more  elaborate  manner,  as  shown  in  Fig.  49. 

This  apparatus  consists  of  two  closed  double  vessels  fit- 
ting one  into  the  other  in  such  a  way  as  to  form  concentric- 
narrow  apertures  of  large  surface,  through  which  the  milk  is 
forced.  The  aperture  is  only  about  £  of  an  inch  and  the  milk, 
which  is  kept  in  constant  motion,  is  rapidly  and  evenly  heated, 
without  allowing  any  albumen  to  coagulate. 

Each  vessel  has  a  pipe  (a)  which  passes  down  close  to  the 


H 

5i*x 


Fig.  48. 


51 


bottom;  these  two  pipes  are  at  the  upper  end  joined  at  b 
where  the  steam  enters. 

Both  vessels  are  also  connected  by  a  pipe  (c)  bj  which 

the  condensed  steam  escapes 
from  the  inner  vessel  into  the 
outer,  from  which  it  again 
flows  through  the  pipe  (d).  The 
inlet  of  the  milk  is  regulated 
by  an  ordinary  regulator  cup  (e) 
with  float,  same  as  used  on 
the  separators.  After  the  milk 
has  passed  down  through  the 
inner  conical  aperture,  it  rises 
through  the  outer  one  and  flows 
over  the  rim  of  the  annular  re- 
ceiver placed  round  the  above 
named  regulator  cup,  and  flows 
off  through  the  pipe  (g).  At 
the  base  of  the  outer  vessel  are  fitted  a  faucet  (h)  (for  drawing 
off  the  milk  remaining  in  the  apparatus  after  the  work  is 
finished)  and  a  screw-plug  (1)  for  emptying  out  the  heating 
water  from  the  outer  vessel.  The  inner  vessel  is  emptied  of 
its  water  through  the  opening  n,  by  means  of  a  syphon. 

It  is  made  in  sizes  to  heat  from  1,300  Ibs.  to  3,600  Ibs.  per 
hour. 

D.  H.  Burrell  &  Co.,    of  Little  Falls,   N.   Y.,   have  also 
adopted  this  idea  in  their  double  surface  heater,  Fig.  50.     It 


Fig.  49. 


consists  of  a  copper  cylinder  sur- 
rounded by  a  water  jacket,  and 
fitted  with  galvanized  cast  iron 
heads;  the  upper  head  having  a 
removable  cover,  and  the  lower 
head  having  a  screw  collar  on  the 
inner  side.  Into  the  cylinder  fits 
the  inner  core,  which  is  held  in 
place  by  being  screwed  on  to  the 
collar  in  the  bottom  of  the  outer 
cylinder.  This  screw  joint  be- 
tween the  outer  and  inner  vessels 
establishes  a  passage  for  the  heat- 
ing water,'  which,  being  run  into 
the  filling  funnel,  fills  both  inner 
and  outer  vessels  to  the  level  of 
the  overflow  nipple.  The  steam 
is  fed  into  the  inner  core  by  a  cen- 
tral jet,  and  into  the  outer  jacket- 
by  a  second  jet.  The  milk  is  in- 
s,troduced  at  the  bottom  into  the 
thin  space  between  the  inner  and 
outer  cylinders.  As  it  flows  up- 
wardly to  the  milk  outlet  it  passes 
Fig.  so.  between  the  two  hot  surfaces. 

TUBULAB  HEATERS. 

In  France,    Mr.  F.  Fouche    constructed    what   he    calls    a 
multitubular  pasteurizer.    Fig.  51. 

The  milk  leaves  the  tank 
M  and  enters  the  bottom 
of  the  heater  which  is 
heated  by  steam  entering 
at  S.  After  passing 
through  a  lot  of  straight 
tubes  the  milk  leaves  the 
heater  and  enters  the  cool- 
er at  the  top.  The  tubes 
in  the  cooler  are  cooled  by 
water  from  tank  W.  This 
apparatus  fills  the  bill  as 
far  as  excluding  the  air 


during  the  entire  operation,  but  whether  it  has  obtained  any 
extensive  use  I  do  not  know.  It  can  be  cleaned  by  loosening 
the  top. 

Sturges,  Cornish  &  Burn  Co.,   of  Chicago,  has  put  on  the 
market  a  tubular  heater  shown  in  Fig.  52.      It  consists  of  a 

horizontal  drum  with 
a  larger  reservoir  in 
one  end.  In  the  drum 
is  a  battery  of  tubes 
about  f  inches  in 
diameter  and  one  end 
being  accessible  these 
can  be  cleaned  like 
gun  barrels,  as  they 

also  open  into  the  reservoir.  In  this  there  is  a  partition  so 
that  the  cold  milk  enters  at  one  side,  passes  through  half  the 
tubes  to  the  other  end  and  returns  by  the  other  half.  The 
drum  is  filled  with  water  through  funnel  on  top  and  is  also 
provided  with  an  overflow;  a  steam  jet  at  the  Tee  on  the  pipe 
below  the  bottom  of  the  drum  heats  the  water  and  keeps  it 
in  a  lively  circulation.  This  heater  is  certainly  very  effective 
and  they  also  make  vertical  pasteurizers  on  the  same  princi- 
ple only  the  tubes  are  one  inch  in  diameter  which  makes 
them  easier  to  clean.  The  tubes  are  made  of  drawn  metal 
tinned  and  are  as  smooth  as  can  be.  This  heater  can  easily 
be  converted  from  an  aerating  to  a  completely  closed  one  by 
having  a  tight  cover  on  the  reservoir  for  those  who  believe 
in  total  exclusion  of  the  air. 

A  NEW  DEPARTURE  IN  HEATERS. 
Lefeldt  &  Lentsch's   (Germany)  latest  sterilizing  and  pas- 


54 


teurizing  h  eater 
"REGENERA- 
TIVE,"  is  the  result 
of  the  European  eco- 
nomic spirit,  and 
makes  the  cold  milk 
cool  the  hot,  while 
the  latter  heats  the 
former,  thus  saving 
both  ice  and  coal. 
The  outside  is  made 
of  iron  and  is  insu- 
lated. Inside  this  are 
two  curved  tinned 
copper  drums,  which 
fit  into  each  other, 
leaving  a  narrow 
space  for  the  milk  to 
pass.  Fig.  53  shows 
a  sectional  cut  of  the 
heater  closed  while 

Fig.  53.  Fig.  54  gives  a  gen- 

eral view  of  it,  and  Fig.  55  shows  it  opened  for  cleaning.  In 
order  to  keep  the  milk  in  motion  while  heating  the  drum  con- 
nected with  the  moveable  side  is  revolved  by  aid  of  the  pulley 
shown.  The  milk  enters  at  b,  following  the  direction  of  the 
arrows,  is  heated  by  steam  entering  through  O  into  the  fixed 
drum,  and  when  it  reaches  the 
end  of  the  heating  surface  the 
thermometer  shows  the  tem- 
perature and  it  commences 
the  return  trip  and  is  cooled 
by  meeting  the  cold  milk,  leav- 
ing the  heater  at  e.  The  con- 
densed water  is  removed  at  a. 
The  one  with  a  capacity  of 
6,000  Ibs.  per  hour  holds  372 
Ibs.  and  there  remains  about 
ISO  Ibs.  when  the  work  is  done. 
This  is  drawn  off  by  the  cock 
at  d.  The  apparatus  was  test- 
ed by  the  agricultural  society 
and  shown  to  heat  the  milk 
to  225°  without  changing  its 
color  or  giving  it  any  pro- 


55 


nounced  cooked  flavor  (?)  It  left  the  heater  at  from  101  to 
119°  below  its  highest  temperature.  The  price  is  about 
1500.00  in  Germany. 

Kleemann  &  Co.  of  Berlin  (Germany)  have  also  utilized  this 
coal  and  ice  saving  idea,  but  they  make  use  of  two  separate 


Fig.  55. 

apparatuses.  See  Fig. 
56.  The  one  to  the  left 
is  a  high  pressure  heat- 
er with  a  cylinder  re- 
volved by  pulleys  from 
below.  The  cold  milk 
enters  at  h  and  meets 
the  hot  milk  in  the 
regenerative  appara- 
tus to  the  right  and 
passes,  partly  heated, 
through  the  pipe  B 
into  the  heater  where 
it  reaches  the  high  | 
temperature  1  e  avi  ng  2 
through  pipe  A  to 

pass  back  into  the  first  rig.  56 

apparatus,  meeting  the  cold  milk  and  leaving  partly  cooled 
at  G.    C  is  direct  steam  and  D  is  exhaust  steam  inlets,  E  is 


56 


a  faucet  for  emptying  the  last  milk  and  F  is  outlet  for  ex- 
haust steam  and  I  is  outlet  for  condensed  water.  The  price 
for  both  with  a  capacity  of  6,000  to  8,000  fibs,  per  hour  is  about 
$812  f.  o.  b.  Berlin.  It  is  claimed  to  be  easy  to  clean.  As  far 
as  the  incomplete  description  goes  it  seems  that  there  are 
two  cylinders  inside  the  drum  and  that  one  is  revolving  while 
the  milk  goes  between  them,  first  up,  then  down  and  then  up 
again. 

TANK  HEATERS. 

To  all  the  "continuous"  heaters,  the  bacteriologists  ob- 
ject— as  before  said — because  even  a  large  body  of  milk  in 
transit  there  is  no  assurance  that  all  the  milk  has  been  ex- 
posed to  the  high  temperature  for  the  time  needed. 

On  this  principle  Prof.  Russell,  of  Madison,  Wis.,  con- 
structed an  apparatus  illustrated  in  Figs.  24,  25  and  26,  which 
he  calls  a  "combined  pasteurizer  and  cooler;"  this  is  a  misno 
mer,  it  is  a  "pasteurizer;"  if  it  were  not  designed  to  cool  as  well 
as  heat  it  would  simply  be  a  heater.  I  point  this  out  as  there 
is  a  tendency  to  call  the  simple  heating  of  the  milk  pasteuriz- 
ing; this  is  wrong,  pasteurizing  is  both  heating  and  cooling. 


Fig.  57. 

Fig.  57 — Diagrammatic  side  view  of  pasteurizer — i.  v. — in- 
side vat  for  milk;  s.  c. — stop-cock  in  outlet  tube;  ni.  o. — milk 
outlet;  1. — lever  to  control  stop-cock;  o.  v. — outside  vat;  w. 
c. — water  chamber;  w.  p.. — water  pipe  (steam  or  water);  ther. 
— thermometer  in  milk  chamber;  r. — brass  rod  to  which  i.  s. 
(inside  stirrers)  in  milk  chamber  are  attached;  r. — rod  to 


57 


which  o.   s.   (outside   stirrers)   are   attached;   c. — crank;   p. — 

pulley. 

Fig.   58 — End  view   of  pasteurizer   showing  double   vat 

arrangement. — w.   c. — water  chamber;  in.  c. — milk  chamber; 

i.  v. — inside  reservoir  for 
milk;  o.  v. — outside  reser- 
voir for  water;  w.  p. — 
water  pipe;  v. — vent  of 
same;  i.  s. — inside  stirrer 
in  milk  chambers;  o.  s. — 
outside  stirrers,  (three  se- 
ries); r.  p. — binding  piece 
of  wood  to  wfhich  i.  v.  is 
attached.  The  ends  of  this 
rest  on  outside  wooden 

Fig.  58.  yat>  °-  v- 

Fig.  59 — Diagrammatic  view  of  pasteurizer  from  above. — 
in.  c. — milk  chamber  bounded  by  continuous  black  line;  w.  c. 
— water  reservoir  surrounding  same;  r.  and  r'. — rods  from 
which  stirrers  are  hung  in  milk  and  water  chamber. 


Fig.  59. 

Left  hand  of  figure  shows  wooden  frame  that  supports 
the  gearing  for  stirring;  p. — the  pulley  on  axle  for  automatic 
power;  c. — hand  crank. 

Lower  figure  S* — Face  view  of  one  of  stirrers  in  milk 
chamber.  These  can  be  removed  from  rod  (r).  Lower  halt' 
of  two  stirrers  is  solid  so  as  to  mix  the  milk  more  thoroughly. 

The  apparatus  consists  of  a  wooden  vat  o  v  Fig.  24,  with 
one  or  two  narrow  tin  vats  I  V. 

A  rod  R,  Fig.  57,  worked  backwards  and  forwards  by  a 
crank,  carries  the  milk  paddles  I  S,  and  is  connected  with  the 
two  rods  IT,  which  carry  the  water  paddles  O  S.  One  pipe 


58 


W  P,  introduces  both  water  and  steam.  S  on  Fig.  59  repre- 
sents the  milk  paddles.  The  whole  is  covered  with  a  cover. 
The  milk  is  filled  in  and  the  paddles  are  kept  moving  during 
heating,  and  when  at  the  desired  temperature  is  left  for 
twenty  minutes. 

Then  the  hot  water  is  drawn  off  and  cold  water  is  turned 
on  during  constant  stirring  until  it  is  about  70°.  When  cold 
enough  the  milk  is  drawn  by  M  O,  by  opening  a  special  con- 
structed faucet  S  C,  with  a  straight  cylinder.  The  tempera- 
ture is  observed  at  T  H  K. 

This  apparatus  is  used  successfully  in  the  Madison  Ex- 
periment Creamery  (Dairy  School),  for  pasteurizing  small 
amounts  of  cream  sold  in  the  city,  and  in  many  other  pasteur- 
izing plants.  It  is  made  by 
Cornish,  Curtis  &  Green  Mfg.  Co., 
Fort  Atkinson,  Wis. 

Among  the  tank  heaters 
used  for  pasteurizing  must  be 
mentioned  the  improved  Boyd 
cream  vat,  Fig.  60,  miscalled 
"'Cream  Ripener,"  made  and 
sold  by  Sturges,  Cornish  &  Burn, 
of  Chicago. 

Potts'  Pasteurizer,  sold  by  Creamery  Package  Mfg.  Co.,  Chi- 
cago,  has  been  improved  upon  so  as  to  heat  with  hot  water 
circulated  by  the  aid  of  a  steam  jet  instead  of  using  steam 
directly  in  the  jacket,  Fig.  61.  The  drum  is  made  of  wood 

* 


Fig.  60. 


Fig.  61. 


59 

and  the  inner  cylinder  of  heavy  tinned  steel  plate  or  tinned 
copper.  There  is  a  space  of  one  inch  between  the  two.  The 
water  connection  is  at  E,  above  which  connection  may  be 
made  with  both  the  regular  water  supply  and  an  ice  water 
tank.  Steam  connection  is  made  at  A  writh  a  jet  at  C,  which 
heats  the  water  in  the  circulating  pipes,  GGGG,  and  in  the 
space  between  the  drums,  the  flow  being  upward  through 
a  check  valve  at  D.  An  overflow  escape  is  provided  at  R.  At 
T  L  there  is  a  cotton  cup  connected  with  the  inner  cylinder 
by  an  air  pipe  which  allows  steam  and  gas  from  the  milk  to 
escape.  Y  is  an  air  vent  open  while  filling  the  water  space. 
The  temperature  of  the  milk  is  taken  by  a  thermometer  M  in 
the  cover  V,  and  that  of  the  water  in  the  jacket  at  S.  Inside 
the  inner  drum  is  a  curved  breaker,  which  stirs  the  milk  or 
cream  and  thoroughly  mixes  it.  When  cooling,  the  cold 
water  is  turned  on  and  passes  directly  into  the  space  between 
the  drums  as  the  check  valve  at  D  prevents  it  from  getting  in- 
to the  pipes  G.  The  pulley  F  revolving  at  60  to  90  revolutions 
will  make  the  drum  revolve  10  to  15  times  per  minute.  The 
outlet  pipe  N  is  put  on  at  P  when  ready  to  draw  the  milk  off 
as  is  the  lever  Z  on  the  cock,  which  is  so  constructed  that  it 
may  be  easily  taken  apart  for  cleaning. 

It  is  claimed  that  with  water  at  150°  and  the  milk  at 
130°,  the  temperature  in  the  latter  will  rise  showly  to  140° 
after  shutting  off  the  steam,  and  that  it  may  be  cooled  in 
30  to  35  minutes  on  the  large  machines  and  20  minutes  in 
the  small  ones,  but  it  is  not  stated  what  temperature  the 
water  must  be  to  do  this  nor  the  flow.  It  is  made  with  a 
capacity  of  from  400  Ibs.  to  2,000  Ibs.,  at  prices  from  $125  up 
to  $250.  If  cooling  by  circulating  brine  is  desired  the  inner 
cylinder  must  be  made  of  copper  and  an  extra  charge  is 
made. 

Of  all  tank  pasteurizers  this  seems  to  have  gained  the 
most  favor,  and  at  Madison  Dairy  School  they  seemed  very 
much  pleased  with  it,  but  I  cannot  say  that  I  like  the  auto- 
matic vent  T  L,  because  it  seems  to  me  to  be  difficult  to 
keep  clean,  and  it  would  be  a  small  matter  to  have  a  simpler 
vent  and  let  the  operator  open  it  now  and  then. 

Bitter  (Germany),  who  also  condemns  all  continuous  ap- 
paratuses, constructed  a  small  one  where  a  dasher  revolved 
between  two  steam  coils  in  a  round  tank.  It  is  evident  that 
the  keeping  of  these  coils  clean  must  relegate  this  apparatus 
to  the  museums  as  impracticable. 


60 


In  the  U.  S.  Agricultural  year  book  for  1894,  Dr.  E.  A. 
DeSchweinitz  has  a  treatise  on  "The  Pasteurization  and 
Sterilizing  of  Milk,"  from  which  I  gather  that  the  Appleberg 
Hygienic  Milk  Co.,  at  Rawlings,  N.  Y.,  has  patented  an  "ap- 
paratus" for  pasteurization. 

It  consists  of  a  wooden  box  four  feet  square  with  a 
hinged  lid.  On  the  bottom  is  n  steam  coil.  Inside  the  coils 
the  (rectangular)  milk  cans,  holding  forty  quarts,  are  placed 
and  covered  with  perforated  tin  lids  to  permit  the  insertion 
of  a  thermometer.  The  cans  fit  closely  together  inside  the 
coil. 

During  the  process,  the  milk  is  kept  thoroughly  stirred 
(how?).  The  temperature  varies  from  16°  to  180°,  and  steam 
is  turned  on  from  twenty  to  thirty  minutes. 

The  milk  is  filled  hot  into  the  glass  jars,  which  are  placed 
in  ice  water  to  cool. 

At  Danby,  N.  Y.,  is  also  a  plant  for  "sterilizing"  the  milk 
in  bulk,  hot  water  being  used  instead  of  dry  steam. 

HEATING  BY  DIRECT  STEAM. 

Under  the  heading  of  tank  heaters  I  must  mention  the 
system  of  heating  by  leading  steam  (exhaust  or  direct)  into 
•the  milk. 

This  has  been  used 
in  some  German 
creameries  for  skim 
milk  on  the  "Kort- 
ing"  system,  illus- 
trated in  Fig.  62, 
which  shows  how 
the  current  is  direct- 
ed diagonally 
against  the  sides. 
The  heater  consists 
of  a  trumpet-shaped 
end  to  the  steam 
pipe  with  openings 
just  behind  the  point 
of  the  steam  jet  on 
the  same  principle 


Fig.  62. 


as  our  steam  jet  pumps  and  heaters.     See  Fig.  62. 


61 


A     similar    idea     has     been     adopted     by     PIr.    Bentley, 
called  by  him  a  "Germicide/'     This  is  indicated  in  Fig.  63,  by 
two  wide  tubes  in  wrhich  two  steam  jets  blow  in  different  di- 
rections, causing  a  current 
in  the  milk,  as  indicated  by 
the    arrows.       The    steam 
pipes  are  joined  together 
above  (not  shown  in  illus- 
tration)  with   a    drip    ar- 
rangement in  the  center  so 
as  not  to  introduce  any  of 
the  steam  condensed  in  the  pipes. 

In  Fig.  64  I  have  shown  the  simple  Barber  noiseless  heat- 
er intended  for  water  with  which  I  have  made  start  the  cur- 
rent in  any  desired  direction.  By  modifying  this,  a  "heater" 

for  direct  steam  can  be  made  by  any- 
body at  a  nominal  cost.  Steam  en- 
ters at  S  through  the  reduced  open- 
ing of  the  nipple  s.  The  milk  is 
sucked  in  at  m  and  ejected  at  e. 

Mr.  Newton,  ex-President  of  Iowa 
Dairymen's  Association,  was  the  first 
to  suggest  the  plan  of  elevating  the 
skim  milk  into  a  bucket  placed  in  the 
tank,  and  then  have  an  exhaust 
steam  pipe  enter  into  the  bucket,  thus 
heating  the  milk,  and  Mr.  Jensen,  of 
Kansas,  constructed  a  skim  milk 
heater  by  having  the  milk  pumped 
into  a  trough  placed  in  the  skim  milk 
tank,  and  in  the  bottom  of  this 
trough  is  a  perforated  steam  pipe  whereby  the  milk  is  heated. 
In  heating  milk  directly  with  steam  there  is,  of  course,  a  dilu- 
tion. In  one  test  I  made  it  was  7  per  cent,  but  it  is  often 
more,  and  add  to  this  the  danger  of  contamination  from  im- 
pure steam  and  it  will  be  seen  that  it  should  not  be  encour- 
aged where  the  milk  is  intended  for  human  food. 

STORAGE  TANKS. 

In  view  of  the  assumed  necessity  of  keeping  the  milk  or 
cream,  at  the  high  temperature  for  20  or  30  minutes,  if  it  is 


Fig.  64. 


62 

to  be  sold  and  not  manufactured,  and  in  view  also  of  the  diffi- 
culties of  heating  all  the  milk  in  a  boo^y  when  we  have  to 
handle  large  quantities  such  as  must  be  handled  at  milk 
shipping  stations  if  pasteurizing  is  ever  to  be  introduced  gen- 
erally, I  haVe  suggested  the  following  plan : 

Use  any  continuous  heater  which  you  find  best,  but  in- 
stead of  running  the  milk  directly  to  the  cooler,  run  it  into  a 
storage  tank,  which  should  hold  one-third  of  the  hourly  ca- 
pacity of  your  heater  and  cooler  if  you  desire  to  keep  the 
milk  for  20  minutes  at  the  high  temperature  or  one-half  if  you 
want  to  keep  it  30  minutes. 

This  tank  may  either  be  built  with  water  space  filled 
with  water  at  155°  or  better  still  be  properly  insulated  so  as 
to  hold  the  temperature  within  5°. 

By  having  one  partition  in  the  tank  and  two  attached  to 
the  cover  the  milk  is  compelled  to  go  to  the  bottom  first  then 
up,  then  down  and  at  last  up  and  out  to  the  cooler,  and  I 
challenge  bacteriologists  to  show  any  reason  why  this  ar- 
rangement does  not  solve  the  problem  of  combining  a  contin- 
uous apparatus  with  the  strictest  bacteriological  demands! 

What  is  more,  I  believe  that  this  system  of  instantaneous 
(so  to  say)  heating  is  better  than  the  slower  heating  of  a  large 
body  of  milk  in  a  tank  unless  indeed  all  the  milk  arrives  at 
once  and  is  left  for  hours  at  the  dangerous  temperature. 

D.  H.  Burrell  &  Co.  have  adopted  a  better  plan,  and 
have  all  the  partitions  soldered  on  the  tank,  every  other  being 
soldered  to  the  sides  and  bottom,  and  every  other  being  open 
at  tht  bottom;  and  A.  H.  Reid  has  adopted  a  vat  similar  to 
the  Danish  Weston  separator  heater.  (See  Fig.  102.) 

Even  if  it  should  be  found  necessary  to  have  several 
tanks  each  of  a  capacity  to  hold  the  milk  absolutely  for  the 
required  time,  as  proposed  by  Mr.  J.  D.  Frederiksen,  this 
would  be  better  than  the  slow  heating  and  cooling  of  3,000 
or  4,000  Ibs.  of  milk. 

If  the  milk  is  60°  or  above,  it  is  surely  better,  the  quicker 
it  is  heated  up.  While  I  express  this  as  my  belief  at  present, 
I  hope  to  see  the  experiment  stations  take  the  matter  up  in  a 
practical  manner  free  from  scientific  punctiliousness. 


63 


CHAPTER  III. 


THE  PASTEURIZING  COOLER. 


I  have  shown  how  in  some  pasteurizing  apparatus  the 
heating  and  cooling  may  be  done  in  one  vessel.  I  have  also 
shown  some  of  those  w^here  the  same  construction  is  used 
for  both  purposes  separately.  It  remains  now  to  mention  a 
few  of  the  coolers  which  have  been  used. 

COOLERS  WITH  EXPOSED  SURFACE. 
Among  those  made  on  this  plan  the  most  effective  are  un- 
doubhtedly  those  made  on  the  Lawrence  and  Laval  plan.    The 
former  has  indeed  been  so  thoroughly  copied  both  in  Europe 


RM  MILK 


A  JB.         G 

and  America  by  most  of  the  manufacturers,  who  thus  have 
paid  the  inventor  a  high  compliment.  The  latter  is  illustrated 
in  the  lower  part  of  Fig.  40,  and  the  former  is  represented  in 
Fig.  65,  which  shows  cross  sections  of  the  three  different 

styles  of  constructing  this  cooler, 
A,  B,  C.  To  these  should  be  add- 
ed the  cheap  tin  cooler  made  in 
America  under  the  name  of  Dan- 
ish Weston  cooler,  and  the  cooler 
made  by  A.  H.  Barber,  of  gal- 
vanized iron  pipes,  with  close  el- 
bows and  a  partition  of  tin  sol- 
dered between  them. 

The  Lawrence  style  of  coolers 
are  made  in  America  by  the 
Star  Cooler  Manufacturing  Co., 
Vermont  Farm  Machine  Co.,  and 
A.  H.  Reid,  of  Philadelphia,  the 
last  of  which  I  illustrate  in  Fig. 
66,  and  are,  when  well  made, 


JER  SPACE 


OMILK 


Fig.  66. 


64 


Fig.   67. 


undoubtedly  among  the  most  economical  as  far  as  utilizing 
the  water. 

It  requires  always  a  considerable  fall,  and  this  has  pre- 
vented their  use  in  many  creameries. 

Of  the  three  constructions  I  believe  C  is  the  one  which 
utilizes  the  water  most  thoroughly  when  made,  with  a  very 
narrow  water  space,  but  this 
is  less  important  where  the 
supply  of  water  is  large 
enough. 

Modifications  of  this  cool- 
er, made  to  do  away  with  the 
objection  of  its  drop  height, 
have  been  made.  I  illustrate 
a  German  one  in  Fig.  67, 
which  is  also  used  as  heater. 

This  style  has  been  in  all  angles  down  to  nearly  hori- 
zontal,   as    in    Hochrnuth's,    but    the    great    objection    has 
been  the  tendency  of  the  cold  milk  to  flow  straight  down 
on  top  of  that  which  is  in  the  curves,  thus  diminishing  the 
effect   considerably.      Hochmuth  tried  to 
overcome  this  in  Fig.  43,  where  the  cover 
is  corrugated  similar  to  those  of  the  cool- 
er. 

In  Fig.  68  we  have  the  W.  Smith  cooler, 
which  style  is  very  popular  in  Europe. 
B  is  a  circular  corrugated  surface  with  a 
smooth  cylinder  inside,  between  which 
the  water  circulates.  The  milk  flows 
from  the  distributor  A  over  B  into  the  gut- 
ter and  out  at  D.  While  it  in  one  way  is 
more  compact  than  the  Lawrence  style,  it 
uses  only  one  side  of  the  cooling  water 
and  has  the  same  objection  of  high  drop, 
though  not  in  the  same  degree. 

Several  years  ago  Mr.  U.  S.  Baer,  the  expert  separator 
man  working  for  Laval,  tried  to  overcome  the  objection  of  the 
creamery  men  to  coolers  with  considerable  fall  and  con- 
structed a  long  shallow  1  foot  wide  gutter  with  a  double  bot- 
tom, in  which  the  water  was  made  to  go  zig  zag  by  half  parti- 
tions. 


Fig.  68. 


The  only  difficulty  was  the  same  as  with  all  surface  heat- 
ers that  when  not  perfectly  level  the  milk  would  run  on  one 
side  only. 

Mr.  A  H.  Barber,  of  Chicago,  who  made  this  cooler, 
improved  on  this  by  making  it  as  illustrated  in  Fig.  69,  giving 
a  view  from  above  with  part  exposed 
and  a  cross  section  X  M,  which  shows  the 
corrugation  which  compels  the  milk  to  run 
in  the  little  gutters  and  increases  the  cool- 
ing surface.  Also  in  P  the  partitions 
which  turn  the  current  of  the  water  which 
flows  as  the  arrows  show  on  the  exposed 
part  of  the  sketch.  The  milk  flows,  of 
course,  in  the  opposite  direction  and  on  a 
length  of  8  feet,  2  inches  drop  is  fully 
enough;  indeed,  they  may  be  placed  nearly 
level. 

Where  they  are  not  desired  to  be  used  as 
conductors  as  well  as  coolers  they  may  be 
arranged  zig  zag,  as  shown  in  Fig.  24. 

In  a  trial  I  made,  22  feet  of  this  cooler 
reduced  900  fibs,  per  hour  from  156°  to  102° 
with  the  cooling  water  74°,  and  the  next 
20  feet  reduced  it  to  55°  with  water  circu- 
lating over  an  ammonia  coil  (about  90  feet, 
1  inch)  which  kept  the  water  at  50°. 

Mr.  Barber  makes  these  double  width  to 
order  for  pasteurizing  purposes,  and,  if  de- 
sired for  brine  circulation  they  are  made  of 
Fig.  69.  tinned  copper. 

Numerous  other  surface  coolers  for  running  water  have 
been  devised,  but  these  are  the  principal  ones. 

We  now  come  to  the  coolers  with  protected  surface. 
WThile  I  feel  inclined  from  a  practical  standpoint  to  over- 
look the  demand  of  bacteriologists  for  a  heater  with  covered 
surface,  I  am  more  inclined  to  acknowledge  the  value  of 
protection  against  the  air  during  cooling,  especially  the  last 
cooling. 

Prof.  Russell  suggests  the  one  shown  in  Fig.  70.  It  con- 
sists of  two  tin  cylinders  with  only  J-inch  space  between  each 
other,  and  here  the  milk  flows  through  (MC).  The  cylinders 
can  be  taken  apart  at  one  end  and  inlet  and  outlet  pipes  can 


66 


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67 


easily  be  removed  by  "a  ground  joint  like  an  ordinary  sink 
plug."  They  are  submerged  in  a  tank  which  is  filled  with 
water,  which  also  passes  through  the  inner  cylinder  as  indi- 
cated in  the  illustration. 

With  this  cooler  and  cold  water  the  milk  can  be  reduced 
from  25°  to  40°,  says  the  professor. 

I  have  showrn  how  Hochmuth  and  Lawrence  protected 
the  milk  against  the  air  by  a  mantel,  and  the  exacting  Prof. 
Bitter  protected  the  Smith  cooler,  Fig.  68,  by  a  cover. 

Indeed  nearly  all  these  surface  coolers  are  easily  cov- 
ered at  a  slight  expense  for  those  who  so  desire,  and  unless  the 
air  is  pure  it  is  certainly  safer. 

A.  H  Barber  &  Co.  makes  coolers  similar  to  the  Hill 
heater,  and  on  the  same  principle  are  the  Miller  coolers  de- 
scribed with  his  heater  on  page  36. 

CENTRIFUGAL  COOLERS. 

THE  BERGEDORFER  Machine  works  (Germany)  make 
a  cream  cooler  illustrated  in  Fig.  71.  It  consists  of  an  in- 
verted cone  of  cast  iron 
in  which  revolves  a  simi- 
lar shaped  drum  driven 
by  P.  The  cream  enters 
from  C,  the  lower  bear- 
ing of  the  drum,  and 
escapes  through  the  per- 
forated upper  part  of  the 
drum  into  the  gutter 
and  leaves  at  CR. 

The  water  enters  at 
W  and  overflows  through 
the  siphon  O. 

The  cream  is  here,  as 
in  the  centrifugal  heat- 
ers, spread  in  a  thin  film 
over  the  drum.  The  speed 
given  is  800  revolutions 
per  minute. 

If  the  friction  of  the 
water  be  not  a  too  great 
objection  to  this  system 
in  larger  apparatus,  it 
seems  to  me  there  are 
great  possibilities  in  de-  Fig.  71. 


68 


veloping  this  idea.  I  have  thus  suggested  that  the  drum 
be  rotated  by  aid  of  the  cooling  water.  It  may  also  be  used 
for  elevator,  as  indeed  it  is  in  Fig.  71. 

The  drum  being  wider  at  the  top  spreads  the  cream  in 
a  thinner  layer  where  the  cold  water  is  sprinkled  on  the  top 
of  the  drum,  the  lower  three-fourths  only  of  which  is  im- 
merged  in  water.  They  are  made  to  cool  from  800  to  1,200 
ft>s.  per  hour — the  latter  being  able  to  handle  the  cream 
from  8,000  Ibs.  of  milk. 

ICE  COOLERS. 

Where  water  is  scarce  and  ice  plenty  the  cream  cooler 
originally  designed  by  Prof.  Fjord,  Fig.  72,  has  been  used. 
A  tin  can  is  placed  inside  another,  leaving  a  space  to 
be  filled  with  crushed  ice.  On  a  bracket  there  is  a  funnel 
with  four  curved  outlets.  This  is  revolved  by  the  action  of 
the  milk,  which  thus  sprinkles  itself  against  the  ice  cold 
walls  of  the  can,  flowing  to  the  bottom  and  out. 


Fig.  72. 

Prof.  Russell  suggests  the  ice  cooler  shown  in  Fig. 
73.  Finding  that  it  was  difficult,  if  not  impossible,  to  cool 
the  milk  sufficiently  with  water,  he  proposes  to  have  three  rec- 
tangular reservoirs  made  as  shown  in  the  cross  section. 
When  the  milk  leaves  the  water  cooler  it  flows  down  the  side 
of  the  inner  ice  box,  which  is  corrugated,  and  close  to  one  side 
of  the  milk  box  M,  which  should  be  large  enough  to  hold  all 
of  the  milk  from  one  heater. 


69 


The  bottling  arrangement  by  siphon  explains  itself. 


Fig.  73. 

Fig.  73. — Sectional  view  of  Ice  Cooler. — w. — cold  water 
chamber  outside;  m. — milk  reservoir;  r. — receiver  from  the 
pasteurizer,  milk  flows  down  corrugated  side  of  the  chamber 
and  is  collected  in  (m.);  s. — siphon  arrangement  for  drawing 
off  milk.  Arrows  in  water  and  milk  chamber  show  direction 
of  current. 

It  stands  to  reason  that  any  and  all  of  these  ice  coolers 
are  not  doing  their  best  work  unless  there  is  some  provision 
for  stirring  or  moving  the  iced  water,  and  while  they  may 
be  used  with  water  alone,  they  will  be  less  effective,  and  it 
may  be  laid  down  as  a  rule  that  ice  or  a  refrigerator  machine 
is  a  necessity  if  pasteurizing  is  to  be  successful,  unless  indeed 
a  flowing  well  of  48°  or  less  is  available. 


70 


CHAPTER  IV. 


PASTEURIZING  IN  THE  CREAMERIES. 


First  as  to  skim  milk.  I  have  mentioned  how  it  is  much 
more  practical  not  to  pasteurize  the  skim  milk,  but  to  simply 
heat  to  185°  or  195°  because  this  hot  milk  when  poured  into 
the  cans  will  virtually  kill  any  bacteria  which  may  be  in  the 
little  milk  left  in  the  cans,  and  pasteurizing:  heating  and  cool- 
ing, should  only  be  done  where  the  cans  are  first  cleaned  and 
steamed,  and  even  then  I  doubt  the  economy  unless  indeed 
a  large  flow  of  cold  water  might  reduce  the  cost  of  cooling 
to  next  to  nothing.  It  has  been  slow  work  enough  to  induce 
our  creamery  men  to  heat  the  skim  milk  by  a  steam  jet  (direct 
or  exhaust)  into  the  milk,  so  that  it  is  in  fear  and  trembling 
that  I  request  those  who  do  this  to  figure  a  little  on  the  dilu- 
tion and  the  increased  cost  of  hauling  this  water  back  to  the 
farm.  It  is  at  least  worth  considering  whether  this  counter- 
balances the  expense  of  one  of  the  modern  heaters  which  may 
be  used  chiefly  with  exhaust  steam. 

One  thing  is  sure,  every  creamery  ought  to  heat  the  sl^im 
milk  for  the  protection  of  its  patrons,  and  when  once  they  (the 
patrons)  have  learned  to  appreciate  the  hot  sweet  milk  then 
the  butter  maker  will  have  his  reward  by  getting  better  milk 
delivered,  because  if  the  patrons  deliver  milk  too  sour  to  heat 
they  will  get  it  back  loppered.  That  this  is  the  result  has 
been  testified  to  by  too  many  creamery  men  to  doubt  it.  And 
it  also  removes  the  danger  of  spreading  tuberculosis,  but  full 
security  against  tuberculosis  In  the  continuous  heater  is 
claimed  by  Danish  authorities  to  be  obtained  only  at  185°; 
indeed  creameries  are  compelled  by  law  in  that  country  to 
heat  it  to  that  temperature. 

One  trouble  in  heating  the  milk  is  foaming.  A  device 
to  prevent  this  made  by  C.  Mikkelsen  (Denmark)  is  shown  in 


71 

Fig.  73J.  The  skim  milk  vat  is  made  of  heavy  tinned  steel 
plates  with  angle  iron,  round  the  top  edge.  This  al- 
lows the  clamping  of  the  cover  firmly  and  tightly.  In 


Fig.  73^. 

the  cover  is  an  opening  into  which  fits  the  half  cylinder  which 
is  provided  with  two  dashers  revolving  on  a  shaft  driven 
with  a  cord  pulley.  The  skim  milk  enters  the  vat  through 
a  closed  pipe  and  the  foam  rises  against  the  cover,  where  it 
is  caught  by  the  dashers  and  thrown  against  the  cylinder, 
thus  releasing  the  air  which  escapes  through  the  ventilating 
pipe. 

The  latest  Danish  heater  (See  Fig.  37)  kills  this  foam  by 
having  plates  on  the  dasher. 

SHALL  WE  MAKE  PASTEURIZED  BUTTER? 

This  is  a  difficult  question  to  answer,  as  regards  our 
home  market,  and  yet  I  believe  that  it  would  pay  in  the  long 
run.  First  of  all  it  would  secure  us  a  better  price  for  our 
surplus  to  be  exported,  and  it  cannot  be  denied  that  such  sur- 
plus affects  our  home  prices,  more  or  less.  If  an  unpasteur- 
ized  surplus  of  10  or  20  million  pounds  of  butter  of  the  usual 
varying  quality  has  to  be  disposed  of  and  only  16  cents  can  be 
realized,  it  is  evident  that  the  holders  will  rather  take  16£ 
cents  at  home,  but  if  pasteurization  would  help  us — as  I 
know  it  will — to  a  greater  uniformity  and  a  better  average 
quality  of  this  surplus  and  thus  raise  the  export  value  to 
18  or  19  cents,  it  is  evident  that  no  butter  would  be  offered 
for  less  than  that  price. 

But  I  believe  further  that  even  for  our  home  markets 
it  would  pay,  because  by  careful  ripening  of  the  cream,  we 
can  get  a  uniform  clean  flavor  and  yet  high  enough  to  please, 
and  much  greater  uniformity.  It  is  the  uniformity  which 


lias  helped  to  introduce  oleomargarine  to  many  of  our  hotels 
and  restaurants  and  not  always  the  greed  of  the  proprietors. 
They  find  that  there  is  less  kicking  made  by  their  patrons  on 
a  uniform  "neutral"  oleomargarine  than  on  fine  flavored 
butter  today,  rancid  or  off-flavored  tomorrow,  and  indifferent 
the  next  day.  In  creameries  where  perfect  milk  is  delivered 
all  the  year  round  it  would  be  foolish  to  pasteurize. 

I  know  well  enough  that  I  am  perhaps  before  my  time 
in  taking  this  position,  as  not  six  out  of  ten,  aye  not  four  out 
of  ten  of  our  creameries  are  in  a  condition  to  pasteurize  with 
any  assurance  of  success.  Only  when  we  have  buildings 
that  may  be  kept  clean  will  it  be  practical  to  adopt  this  sys- 
tem. There  is  no  need  of  fancy  buildings  like  the  German 
creamery  illustrated  in  this  pamphlet  on  page  77,  but  brick 
buildings  with  cement  floors  and  walls  finished  in  cement, 
with  plenty  of  light  and  ventilation,  as  well  as  good  drainage 
and  clean  surroundings,  is  a  necessity.  If  individual  cream- 
ery men  who,  alas  too  often,  rent  a  rotten  building  will  not 
reform,  it  is  high  time  for  the  farmers  to  co-operate  and  put 
up  such  a  building  rather  than  continue  to  patronize  the 
present  average  creamery.  It  would  certainly  pay  them 
well.  Our  buttermakers  have  lately  learned  the  value  of 
a  "starter,"  but  do  they  stop  to  consider  the  uncertainties 
to  which  they  remain  a  prey?  Sowing  wheat  in  a  weedy 
field  is  an  old  simile,  but  nevertheless  true,  and  pasteuriza- 
tion will  certainly  help  him  in  getting  uniform  results  from 
his  work. 

I  am  not  prepared  to  urge  those  who  want  to  make  pas- 
teurized butter  to  adopt  the  heating  of  the  new  milk  and 
skimming  hot,  but  on  the  other  hand  I  dare  not  condemn  it. 
Personally,  I  should  prefer  to  pasteurize  the  cream  and  heat 
the  skim  milk,  as  it  comes  from  the  separators.  This  is  not 
a  treatise  on  buttermaking,  and  hence  suffice  it  to  say:  Con- 
tinuous heaters  are  satisfactory  for  this  purpose.  Cool  the 
heated  cream  quickly  down  to  ripening  temperature,  say  70° 
to  80°,  and  add  your  starter,  but  be  sure  it  is  a  good  one, 
because  you  will  have  no  lactic  acid  bacteria  that  might  help 
to  remedy  your  mistake,  as  it  happens  when  using  an  inferior 
starter  in  a  good  unpasteurized  cream.  On  the  making  of 
the  starter  will  you  stand  or  fall.  V7hen  nearly  ripe,  say 
34  to  35  cc  on  the  Mann's  test,  with  cream  25  or  30  per  cent  fat, 


73 


•cool  down  to  46°  or  48°,  and  hold  it  there  for  not  less  than 
three  hours  and  you  will  have  no  trouble  with  the  "body"  of 
your  butter.  Do  not  attempt  to  pasteurize  unless  you  have 
complete  control  of  your  temperatures. 

In  Fig.  74  is  illustrated  a  Danish  outfit  with  automatic 


Fig.  74. 

cream  elevator,  an  old  Fjord  heater  and  Smith  cooler  and 
three  cream  barrels. 

In  Fig.  75  is  shown  an  English  continuous  pasteurizing 
outfit  made   by  the    "Dairy    Supply    Co.,"    London.      To    the 


*^r]=rr":f:  - ..::,;"-:-"  V- 

"•m^gsj  T^;':^;-^.-  ;  V:_;r.~;:~;':§!h::V.~:HK"r?-r:r: 

Fig.  75. 

left  is  shown  the  typical  English  milk  can  (called  milk  churn 
in  England)  on  a  self-dumping  elevator,  which  delivers  the 


74 


milk  in  the  vat.1  The  heater  is  of  the  Laval  type  shown  in 
Fig.  17,  and  the  cooler  is  of  the  "Smith"  pattern. 

Fig.  76  shows  a  Danish  creamery  outfit  with  three 
Triumph  heaters,  the  construction  of  which  is  shown  in 
Fig.  28. 

The  milk  is  received  in  H,  from  where  it  is  run  into  the 
drum  A,  which  has  a  steam  mantel  and  a  revolving  horizontal 
screw,  which  heats  the  milk  to  separating  temperature  and 
elevates  it  into  the  separator. 

From  the  separator  the  cream  runs  into  a  similar  heater 
C  where  it  is  heated  to  150  and  then  elevated  to  the  cooler 
D,  from  which  it  runs  into  the  cream  tank  E. 

The  skim  milk  runs  into  the  larger  drum  B,  and  is  heated 
to  the  boiling  point. 


Fig.  76. 

On  page  99,  Fig.  102,  is  shown  the  A.  H.  Reid  outfit  for 
pasteurizing  city  milk.  By  removing  the  hot  milk  storage 
tank  it  will  represent  one  suitable  for  a  creamery. 

In  reply  to  an  inquiry  about  shipping  hot  cream  from 
skim  stations,  I  received  the  following  reply  from  "the  largest 
Creamery  System  in  the  world:" 

"  *  *  *  We  have  about  100  Pasteurizers  and  cool- 
ers out  (the  " Jensen")  and  the  rest  of  our  stations  are  pas- 
teurizing and  cooling  in  cans,  but  just  as  soon  as  we  can  get 
the  machines  shipped  we  will  pasteurize  in  them  at  all  of  out- 
points. 

"Now  as  to  our  success  in  shipping  hot  cream,  will  say 


75 

it  cannot  be  recommended  to  any  great  extent,  as  the  cream 
invariably  will  show  a  scorched  flavor  that  never  leaves  the 
butter  after  it  is  made.  We  are  shipping  cream  hot  from 
two  or  three  points  on  account  of  not  having  sufficient  water 
supply.  Shipping  hot  should  not  be  recommended  when  as 
cheap  an  arrangement  as  the  Jensen  cooler  can  be  had,  that 
will  bring  the  cream  down  within  two  or  three  degrees  of  the 
temperature  df  the  water  used,  and  only  using  about  three  to 
four  times  as  much  water  as  cream  run  through. 

"We.  think  pasteurization  is  the  only  solution,  as  our 
experiment  last  year  with  held  pasteurized  butter  turned  out 
fine.  The  goods  sold  for  fresh  made  butter  on  all  the  prin- 
cipal markets  four  to  five  months  after  being  made.  We 
pasteurize  at  our  individual  Skimming  Stations  and  par- 
ticular care  is  taken  that  nothing  but  first  class  milk  is  re- 
ceived. 

"We  think  the  demand  we  are  having  for  our  butter  this 
year  is  something  great,  and  the  extra  price  we  are  getting 
for  our  product  would  pay  for  putting  in  pasteurizers  on  our 
whole  system  in  two  months. 
"Yours  truly, 

"THE  CONTINENTAL  CREAMERY  CO." 

Topeka,  Kan.,  June  3,  1901. 

'  But  the  difficulty  is  to  get  cold  water  and  enough  of  it 
in  many  localities,  possibly  if  the  modern  low  temperature 
of  140°  could  be  maintained  that  would  do  away  with  the 
cooked  flavor. 

SOUR  CREAM  has  been  pasteurized  by  Mr.  Bentley5  of 
Circleville,  Ohio. 

Not  having  tried  it,  I  cannot  express  any  opinion,  and 
regret  very  much  that  the  experiment  stations  have  not 
at  once  taken  the  matter  up. 

I  lack  information  about  the  degree  of  acidity,  but  if  it 
is  sour  enough  to  have  wheyed  off,  leaving  a  very  rich  cream, 
I  can  understand  it.  In  that  case,  I  presume,  the  curd,  hard- 
ened by  the  heat,  will  settle  to  the  bottom  and  not  be  incor- 
porated in  the  butter  and  cause  white  specks. 

Mr.  G.  B.  Lawson,  of  Grinuell,  Iowa,  writes  me  that  he 
has  been  converted  from  his  doubts  by  practical  tests,  and 
hence  I  presume  that  even  if  it  will  not  do  under  any  and  all 
circumstances,  there  is  enough  in  it  for  every  gathered  cream- 
eryman  to  investigate. 


76 


The  fact  remains  that  if  there  is  any  curd  at  all  in  the 
cream  it  will  be  hardened  by  the  heating  and,  if  not  elim- 
inated, cause  more  or  less  white  specks  and  a  very  crumbly 
"body." 

That  gathered  cream  which  often  has  a  bad  taint  will 
be  improved  in  flavor  by  pasteurizing  is  sure  enough,  but,  if 
possible,  I  would  rather  see  a  system  where  the  farmers 
learned  to  pasteurize  it  themselves  or  to  deliver  sweet  cream. 

I  illustrate  a  cream  pasteurizing  outfit  in  Fig.  76J,  used 
by  the  Continental  Creamery  Co.  at  their  skim  stations,  and 
made  by  A.  Jensen,  Topeka,  Kan.  The  heater  is  virtually  on 
the  Fjord  plan,  but  the  dashers  are  made  (like  those  in  ice 


Fig.  76l/2 

cream  freezers)  to  hug  closely  to  the  wall  which,  Mr.  Jensen 
claims,  prevents  all  burning  on.  The  cooler  is  of  the  Mc- 
Pherson  type,  but  the  water  is  let  in  from  four  sides  and  by 
the  aid  of  nozzles  set  in  a  lively  circulation.  With  five  times 
the  quantity  of  water  it  will  cool  to  within  four  or  five  de- 
grees of  that  of  the  water. 


77 


78 


CHAPTER  V. 


THE  CITY  MILK  SUPPLY, 


The  daily  inilk  consumption  in  the  United  States  of  Amer- 
ica does  not  aggregate  less  than  5,000,000  gallons.  It  takes 
about  2,/)00,000  cows  to  produce  this,  and  an  army  of  200,000 
men  to  care  for  them  and  milk  them.  So  this  is  no  insignificant 
industry  and  it  deserves  more  attention  than  it  has  had  up 
to  date.  We  have  in  the  States  twelve  dairy  papers,  and  only 
two  of  them  are  exclusively  devoted  to  city  milk  supply — The 
"Milk  News,"  of  Chicago,  and  the  '"'Milk  Reporter,"  Decker- 
town,  N.  Y. 

Owing  to  the  rapid  development  of  railroad  facilities  ra- 
diating from  all  our  great  cities,  the  aspect  of  the  city  milk 
supply  has  changed  greatly  from  the  time  when  the  source 
of  supply  of  a  necessity  was  very  limited.  It  makes  but  little 
difference  now  whether  the  milk  is  produced  within  a  few 
miles  or  within  seventy,  eighty,  or  even  two  hundred  miles. 
With  refrigerator  cars  the  milk  hauled  100  miles  by  rail  is 
often  better  off  than  that  hauled  10  to  12  miles  by  team. 

KEEPING  ACCOUNTS. 

Hence  producers  of  milk  are  now  virtually  compelled  to 
base  their  prices  on  the  price  of  butter  or  cheese  and  no  com- 
bination of  producers  will  be  strong  enough  to  ensure  a  higher 
price  than  that  with  a  reasonable  addition  for  the  necessary  ex- 
tra expenses.  If  this  is  correct — and  I  challenge  anybody  to 
prove  it  otherwise — then  the  producers  of  milk  for  city  con- 
sumption must  (like  those  producing  it  for  butter  and  cheese) 
carefully  study  the  problem  of  cheaper  milk  production, 
economy  in  marketing  and  reduction  of  unavoidable  losses. 

Cheaper  milk  production  depends  first  of  all  on  the  kind 
of  cows  kept,  and  while  many  farmers  may  make  a  pretty 


79 


good  "guess"  at  the  relative  value,  it  is  astonishing  how  they 
will  be  surprised  at  the  result  of  a  systematic  testing  and 
account  keeping.  Many  a  cow  that  has  made  a  good  im- 
pression by  a  great  flow  of  milk  for  a  few  months,  will  be 
found  at  the  foot  of  the  list  at  the  end  of  the  year!  It  is  a 
surprisingly  lack  of  business  system  not  to  know  exactly 
what  each  cow  is  paying  for  her  board,  and  it  is  much  less 
work  than  people  believe  to  rule  a  book  like  this. 

Weekly  recard  of  Cow  No ....   Born The 

calf  dropped Served Due 


Date 
of 
test* 

MILK  IN  POUNDS. 

Babcock 
test. 

Pounds 
Butter 
Fat. 

1           *•• 
REMARKS. 

Morn- 
ing. 

Eve- 
ning. 

Total. 

For 
week. 

I 

1  

and  weigh  each  cow's  milk  once  a  week,  testing  it,  if  not 
once,  then  every  other  week.  I  say  testing  because  it  mat- 
ters not  whether  the  milk  for  city  supply  is  now  paid  by  the 
gallon,  it  is  only  a  question  of  time  when  it  will  be  paid  ac- 
cording to  butterfat. 

Any  spring  scale  hung  up  in  the  stable  will  do,  though 
I  prefer  other  scales,  say  some- 
thing like  the  Mahler  (Ger- 
many) scale  illustrated  in  Fig. 
77.  It  is  made  (as  shown)  to  be 
bolted  to  the  wall  or  for  stand- 
ing on  the  floor  and  has  a  desk 
for  the  record  book.  It  seems 
to  me  that  this  should  be  more 
reliable  than  the  spring  scales, 
which  will  sooner  or  later  be 
affected  by  rust. 

The  keeping  of  such  records 
will  help  to  create  an  interest  in 
the  work  of  the  milkers,  an  am- 
bition to  keep  up  the  flow. 

If  co-operation  is  possible,  the  formation  of  TEST  AS- 
SOCIATIONS on  the  Danish  plan  is    to    be  recommended. 


Fig.  77. 


80 


Having  the  right  kind  of  cows,  the  next  question  is  the  feed? 
but  that  is  also  too  broad  a  question  to  take  up  here  and 
Prof.  Henry's  book,  Feeds  and  Feeding,  should  be  read  by 
every  farmer.  I  shall  confine  myself  to  repeat  a  much  needed 
reminder  as  to  the  economy  of  providing  soiling  crops  in  or- 
der to  keep  up  the  flow  of  milk  if  pastures  give  out,  and  to 
endorse  the  use  of  silage  in  moderation  as  the  great  "milk 
cheapener." 

THE  STABLE. 

Cows  will  produce  more  and  healthier  milk  if  kept  in 
well  ventilated  and  lighted  stables,  and  there  is  no  need  of  ex- 
pensive, fancy  buildings.  I  quote  from  my  A,  B,  G  in  Butter- 
making:  "We  may  even  make  fairly  good  ones  with  a  clay 
floor  and  the  walls  and  roof  of  straw,  if  we  only  provide 
ventilation  and  light.  (The  latter  calls  for  the  heaviest  cash 
outlay,  but  sashes  are  now  so  cheap  and  the  value  of  light 
of  so  great  importance  to  the  health  of  the  cows  that  there 
is  no  excuse  for  not  having  plenty  of  it. 

As  to  ventilation,  I  give  in  Fig.  78  a  cross  section  of  a 
stable  14  feet  by  36  and  8  feet  high.  A  wooden  flue  or  two 

A  A  is  placed  along 
one  wall  and  made 
high  enough  to  give 
some  draft  at  least 
four  feet  above  the 
ridge  of  the  roof. 

On  the  opposite 
wall  are  inserted 
two  or  three  flues 
like  B  B,  or,  if  the 
wall  is  a  double 
boarded  one,  the  air 


Fig.  78. 


may  be  taken  in  by  leaving  a  board  out  between  two  studs  on 
the  outside  at  K  (on  the  piece  of  wall  shown)  and  another 
one  on  the  inside  at  N,  but  in  that  rase  a  board  M  should  be 
nailed  in  a  slanting  position  with  end  pieces  on  either  side  so 
as  to  give  the  air  a  slant  in  direction  of  the  ceiling. 

As  to  the  size  of  the  flues,  Prof.  King,  of  Madison,  Wis., 
considers  that  for  20  cows,  they  should  have  a  cross-section 
2  feet  by  2  feet.  The  intake  of  fresh  air  need  not  be  nearly 


81 

so  large,  as  there  are  always  leaks  at  windows  and  doors  and 
it  is  better  to  have  several  small  intakes  to  prevent  draught. 
This  principle — air  circulation  without  draught  on  the  cows — • 
can  be  applied  to  a  straw  stable  as  well  as  to  the  most  ex- 
pensive one. 

Comfort  is  an  important  element  in  cheap  milk  produc- 
tion, and  while  fixed  stanchion  may  make  it  easier  to  keep 
the  cows  clean,  we  need  only  observe  them  when  lying  in  the 
pasture  to  know  how  cruel  and  unnatural  their  position  must 
be  in  those  "animal  stocks." 

Tying  them,  or — if  it  can  be  afforded — one  of  the  mod- 
ern stalls  like  the  "Bidw7ell"  or  the  "Drown"  are  the  only 
right  systems  and  a  liberal  supply  of  bedding  will  not  only 
help  to  keep  them  clean  and  make  them  comfortable,  but  in- 
crease the  manure  heap,  which  the  Danish  farmers  call  their 
"gold  mine." 

To  keep  a  cow  tied  up  all  winter  is  in  no  way  a  natural 
treatment,  and  though  it  is  done  by  many  good  dairymen 
(thus  universally  in  Holland  and  Denmark),  the  trend  is  now 
to  do  as  Mr.  H.  B.  Gurler  recommends  in  his  "American 
Dairying"  give  them  lukewarm  water  outside,  and  if  the 
weather  is  fairly  mild  let  them  remain  there  an  hour  or  two 
at  their  option,  but  this  advice  should  not  be  misunderstood 
as  a  defense  for  those  farmers  who  turn  their  cows  out  to 
drink  through  a  hole  in  the  ice  on  the  watering  trough. 

The  more  the  cow  is  deprived  of  exercise,  the  greater  the 
need  of  keeping  the  pores  of  the  skin  open  by  daily  carding 
and  brushing.  Indeed,  this  is  not  only  a  question  of  health 
(cheap  milk  production),  but  also  of  cleanliness  (pure  milk). 
It  is  a  wonder  to  me  that  the  farmer  who  will  give  his  time 
willingly  to  keep  his  horse  clean,  begrudges  it  to  his  cows. 
It  is  a  question  of  health  in  both  cases,  but  in  the  latter  it  is 
also  a  question  of  health  to  his  own  family  and  those  who 
may  drink  the  milk. 

To  illustrate  this,  Prof.  Backhaus  (Germany)  tried  with 
two  cows,  grooming  them  seven  days,  then  leaving  them  four- 
teen days  without  grooming,  and  then  grooming  again  for 
seven  days.  The  result  was  in  the  fourteen  days  of  each 
period : 

Grooming.          No  Grooming. 
Yield.  .    ....    .  .575.4     Ibs.  536.4     Ibs. 

•'  Total   fat 23.06  Ibs.  21.33  Ibs. 

-6 


82 

This  makes  an  increase  of  J  Ib.  butter  per  week  in  favor 
of  grooming,  which  helps  to  pay  for  the  extra  work. 

Whitewashing,  at  least  twice  a  .year,  acts  not  only  as  a 
disinfectant  but  increases  the  light  in  the  stable.  It  is  a 
comparatively  easy  job  if  a  spray  pump  is  used. 

MILKING  AND  MILKING  MACHINES. 

There  is  no  doubt  but  that  the  greatest  trouble  of  milk 
producers  is  to  get  good  milkers — men  or  women.  I  say 
women,  even  at  the  risk  of  being  called  un-American,  because 
I  deem  it  no  unwomanly  work,  provided  the  stables  and  their 
surroundings  are  kept  as  clean  as  they  ought  to  be,  and  because 
women,  as  a  rule,  really  make  better  milkers  than  men.  They 
have  more  sympathy  with  the  cows,  as  a  rule;  they  under- 
stand, as  Ex-Governor  Hoard  says,  the  "motherhood"  of  the 
cow  better  than  men. 

Milking  is  not  a  popular  job  because  it  is  so  confining; 
it  has  got  to  be  done  at  regular  hours,  and  no  political  or 
social  engagement  may  interfere  with  it.  This  cannot  be 
helped,  but  what  can  be  helped  by  the  milk  producer  is  to 
pay  their  men  (or  women)  decent  wages  and  to  refrain  from 
running  in  milking  as  an  extra  chore  instead  of  making  it 
part  and  parcel  of  the  day's  work.  A  rough,  noisy  milker 
should  not  be  allowed  to  stay  a  single  day  and  cleanliness 
should  be  encouraged  by  providing  a  clean  stable  and  clean 
surroundings,  as  well  as  wrater  and  towels  for  washing  the 
hands. 

The  fact  is  that  but  few  milk  producers  realize  the  im- 
portance of  having  the  right  kind  of  milkers,  not  only  to 
secure  pure,  healthy  milk,  but  to  secure  a  large  yield.  Few 
men  realize  the  necessity  of  the  milker  making  friends  with 
a  cow — in  fact  to  get  her  to  "adopt"  him — in  order  to  make 
her  give  all  the  milk  possible. 

And  this  is  the  reason  wThy  I  have  been  and  am  a  little 
skeptical  as  to  the  possibilities  of  milking  machines,  so  much 
so  that  I  do  not  propose  to  illustrate  and  explain  the  various 
efforts  in  that  line,  but  refer  investigators  to  Dr.  Stohmann's 
book  where  a  full  list  will  be  found.  Milking  is  not 
a  pure  mechanical  work,  and  the  cow  compared  with  a  ma- 
chine is  but  a  lame  simile  after  all. 

In  my  estimation,  the  best  milking  machine  is  a  good, 


83 

stout  boy  or  girl,  man  or  woman,  who  gets  well  paid  and  a 
little  extra  promised  if  the  annual  yield  of  the  cows  milked 
exceeds  a  certain  amount.  The  question  of  milking  is  fur- 
ther treated  in  the  chapter  on  sanitary  milk,  where  nearly 
all  the  suggestions  given  may  be  adopted  (somewhat  modi- 
fied) more  or  less  by  any  and  all  milk  producers  to  their  own 
advantage  and  for  the  benefit  of  humanity. 

1  A     ff  '•• 

CARE  OF  THE  MILK. 

The  question  of  the  care  of  milk  for  city  supply  is  an  all 
important  one,  but  I  regret  that  there  is  a  general  inclination 
to  make  a  distinction  between  that  and  the  care  given  to  milk 
delivered  at  creameries  and  cheese  factories.  There  ought 
to  be  none,  at  least  as  far  as  to  the  shipping  station. 

Having  provided  a  clean  stable  as  shortly  'outlined  and 
having  provided  sound  and  fairly  balanced  food  and  pure 
water,  the  next  question  is  the  care  of  the  milk.  Even  with 
all  possible  precaution  against  contamination,  there  is  always 
need  of  some  kind  of  purification.  The  means  of  doing  this 
may  be  classed  as  straining,  filtering  and  clarifying  by  centri- 
fugal force. 

STRAINING. 

On  few  subjects  has  there  been  so  much  misunderstand- 
ing as  on  this  wray  of  purifying  milk,  and  it  is  a  noteworthy 
fact  that  Swiss  cheesemakers  prefer  their  patrons  not  to 
strain  the  milk  because  they  may  then  see  how  careful  the 
milkers  have  been  in  excluding  straw,  muck  and  dirt.  There 
is  a  good  deal  of  sound  sense  in  this  idea,  because  generally 
the  straining  of  the  milk  is  a  delusion  and  a  snare,  and  pre- 
vention is  better  than  cure.  Take  a  slovenly,  careless  milker, 
milking  say  ten  cows.  He  gets  up  cross  and  imparts  the 
same  feeling  to  the  cow,  who  promptly  kicks  and  splashes 
some  dirt  in  the  first  pail.  This  is  kept  back  in  the  strainer 
and  the  milk  of  the  next  cow  and  the  next  is  poured  over  it, 
nicely  rinsing  all  the  fine  dirt  and  bacteria  off  the  coarser  and 
visible  dirt  and  straws  into  the  milk  can. 

Many  are  the  devices,  more  or  less  effective,  (generally 
less)  invented  to  prevent  this,  but,  as  far  as  I  have  seen,  they 
are  all  more  or  less  difficult  to  keep  clean.  I  prefer  therefore 
a  simple  fine  wire  strainer  to  catch  straws,  etc.,  and  beneath 


84 


this  a  simple  piece  of  light  flannel  fixed  over  the  can  with 
a  deep  sag  in  the  middle  by  using  four  clothes  pins  on  the 
edge  of  the  can.  If  this  is  done,  and  if  the  milker  will  take 
the  trouble  to  change  or  rinse  it  out  at  once  when  there  shows 
any  unusual  amount  of  sediment,  then  all  has  been  done 
that  can  be  done  under  ordinary  circumstances.  Of  the  hun- 
dreds of  various  strainers,  I  illustrate  only  one,  introduced 

by  Mr.  John  Boyd  (Chicago)  in  Fig. 
9  which  explains  itself.  This  re- 
duces the  danger  of  washing  the 
coarse  dirt  to  a  minimum  as  the 
milk  will  not  be  forced  through  it 
from  above,  and  if  the  funnel  tube 
were  made  with  a  tee  and  cap  so 
as  to  be  easier  to  clean,  it  would 
be  a  great  improvement.  The  milk 
enters  through  the  outside  funnel 
and  rises  up  through  the  inner  one 
(over  which  is  fixed  a  piece  of  flan- 
nel with  a  ring),  and  overflows  into 
the  can  provided  with  a  gate  valve. 

I  aiso — chiefly. as  a  curiosity — illustrate  one  of  the  latest 
German    strainers,    the    "Josef   Fliegel,"    in    Fig.   80.      This 


Fig.  79. 


Fig. 


shows  how  far  they  go  in  their  attempts  in  straining.  It  ex- 
plains itself,  being  filled  with  gravel,  which,s  of  course,  must 
be  washed  and  sterilized  every  day. 


85 


Among  other  German  strainers  I  mention  the  "Ditt- 
mann's,"  which  .  consists  of  not  less  than  9  pieces,  including 
four  metal  strainers  and  two  "cushions"  of  a  sort  of  felting. 
This  has  at  least  the  merit  of  being-  possible  to  clean,  as  it 
can  be  taken  to  pieces.  But  as  said  before,  prevention  is  bet- 
ter than  cure,  and  no  amount  of  straining  will  purify  milk 
if  pail  after  pail  is  poured  on  top  of  the  dirt,  and  it  may  be- 
come a  detriment  if  the  strainer  is  not  kept  perfectly  clean. 
A  piece  of  flannel  is  easy  to  wash  and  when  it  felts  too  much 
for  reasonably  quick  straining,  a  new  one  may  be  had  at  a 
small  cost. 

FILTERING  MILK. 

Among  the  systems  of  cleaning  milk  is  the  one  used,  I 
belieA'e,  first  by  the  Copenhagen  Milk  Supply  Co.  They  had 
an  apparatus  where  the  milk  entered  at  the  bottom  and 
passed  through  a  deep  layer  of  sponges  laid  between  perfor- 
ated plates.  The  keeping  of  the  sponges  clean  proved  a  ter- 
rible task  and  later  layers  of  gravel  were  substituted. 

A  gravel  filter  designed  by  Scheller  and  Schreiber,  of  Ger- 
many, is  shown  in  Fig.  81.  The  milk  enters  at  e  through 

a  strainer,  passes  through 
the  coarse  gravel  d,  and 
then  by  the  pipe  f,  through 
the  perforated  double  bot- 
tom b  in  the  lower  compart- 
ment; through  the  fine  gravel 
n  to  the  outlet  g.  The  ap- 
paratus is  drained  by  the 
valve  at  h.  Dr.  H.  Tiemann 
reports  in  Milch  Zeitung 
some  experiments  with  this 
filter,  showing  that  60  per 
cent  of  the  original  slime 
and  dirt  was  removed,  and 
that  the  number  of  germs  in 
the  unfiltered  milk  varied 
from  49  to  166  millions  in 
one  c.  c.,  and  in  the  filtered 
milk  from  46  to  168  millions, 

showing   but   a    small    improvement   from    a    bacteriological 
standpoint.     The  capacity  of  No.  00  is  fully  600  Ibs.  per  hour. 


Fig.  81. 


86 


The  gravel  is  washed  in  a  perforated  drum  revolving  in  a 
trough. 

C.  Bolle,  the  great  milk  [man 
in  Berlin  (Germany)  devised  a 
gravel  filter  shown  in  Fig.  82. 
It  consists  of  a  large  vessel 
where  the  milk  enters  at  A, 
and  passes  through  three  lay- 
ers, B,  Bl,  B2,  of  gravel  of  in- 
creasing fineness.  It  is  claimed 
to  treat  2,400  to  3,000  Ibs.  per 
hour  and  to  reduce  the  number 
of  bacteria  from  one-third  to 
one-half.  The  gravel  is  washed 
with  boiling  water,  then  with 
muriatic  acid  and  then  again 
with  boiling  water  until  all 
trace  of  acid  is  removed. 

Dr.  Backhaus  uses  cellulose  in 
Fi     82  a  mush-like  shape   as   filtering 

material. 

In  Fig.  83  is  shown  the  International  Filter  (Chicago)  in 
position  for  operation.     It  consists  of  two  perforated  plates 

with  layers  of  flannel  or 
felting  between,  all  en- 
closed in  a  cast  iron 
casing,  which  can  easily 
be  opened.  The  milk 
has  to  have  some  pres- 
sure, and  hence  the  milk 
vat  is  placed  on  the 
floor  above  from  whence 
it  enters  the  filter  under 
the  lower  perforated 
plate,  passes  through  the 
felting  and  from  there 
into  milk  bottling  tank. 
This  filter  seems  to  me 
the  simplest  possible  and 

Fig.  83.  only  the  high  price  is  an 

excuse  for  its  not  being 
used  more  extensively. 


87 


CLEANING  MILK  BY  CENTRIFUGAL  FORCE. 

But  what  is  the  use  of  all  these  elaborate  devices,  with 
the  daily  cleaning  of  pipes,  etc.,  when  we  have  in  the  separa- 
tor a  device  easy  to  clean  and  perfect  in  action,  the  only  draw- 
back being  the  power  required. 

When  creaming  milk  by  centrifugal  force  was  intro- 
duced it  was  goon  discovered  that  even  the  most  carefully 
strained  milk  would  leave  a  layer  of  sediment  on  the  walls 
of  the  bowl.  As  this  consisted  of  fine  dirt  and  dung  and 
scales  which  had  passed  the  sieve  and  also  fine  bits  of  mem- 
brane from  the  milk,  as  well  as  bacteria  adhering,  the 
thought  of  purifying  milk  by  centrifugal  force  lay  near.  F. 
Ludloff,  of  Berlin,  (Germany)  and  others  have  made  special 


Fig.  85. 


Fig.  84. 

separators  for  this  use,  and  Profs.  Dunbar  and  Kister  describe 
in  Milch  Zeitung,  1899,  a  separator  constructed  like 
those  used  in  laundries  with  perforated  bowls,  Fig.  84.  These 
bowls  are  lined  with  fine  strainer  cloth  and  the  milk  forced 
through  by  centrifugal  force,  as  shown  by  the  arrows,  and 
this  is  in  reality  nothing  but  a.  filter,  like  the  International 
filter,  only  the  pressure  employed  is  greater  and  in  spite  of 
this,  the  cloths  will  soon  be  clogged  and  have  to  be  renewed. 
Far  better  is  the  Heines  milk  cleaning  separator,  Fig.  85. 
The  milk  enters  the  bowl  at  a  and  the  separation  of  the 
heavier  dirt  commences  at  b,  and  it  gathers  on  the  wall  of  the 
revolving  drum,  C  C.  The  milk  passes  out  of  the  separator 
through  the  filter  cloth  d,  whereby  any  lighter  foreign  sub- 
stance is  retained.  The  drum  is  large  and  revolves  only  1.000 
revolutions  per  minute,  and  the  capacity  is  about  2,500  lt)s.  per 
hour. 


88 

The  milk  used  was  better  than  the  average,  varying 
from  2.5  to  18.5  milligrams  dirt  per  liter,  while  the  milk  de- 
livered in  Hamburg  market  for  1898  varied  from  0  to  183.5, 
with  an  average  of  13.5  milligram  per  liter.  The  result  of 
eight  tests  showed  on  an  average  9.5  milligram  dirt  in  the 
new  milk  and  1  in  the  centrifugated  milk. 

Experience  has  shown  that  there  is  no  need  of  employ- 
ing specially  constructed  separators,  as  those  used  for  skim- 
ming will  do  the  work  satisfactorily;  thus  Mr.  H.  B.  Gurler 
uses  a  No.  3  Alpha  De  Laval  in  his  sanitary  dairy. 

There  has  been  some  fear  of  difficulty  in  getting  the 
milk  and  cream  mixed  again,  but  if  the  two  streams  are 
run  together  and  passed  at  once  over  a  cooler,  there  will  be 
no  trouble.  A  great  advantage  of  this  system  is  that  it  puts 
it  in  the  milk  man's  power  to  deliver  milk  of  a  guaranteed 
percentage  of  fat  by  either  removing  part  of  the  skim  milk, 
or,  in  case  of  very  rich  milk,  part  of  the  cream. 

It  is  true,  this  system  requires  power — steam  or  hand — 
but  it  is  certainly  the  very  best  one  for  cleaning  milk. 

PRESERVING  THE  MILK  FOR  DELIVERY. 

Having  purified  the  milk  by  either  of  these  mechanical 
means,  the  next  step  is  to  secure  its  preservation.  As  said 
before  chemical  preservatives  should  never  be  used — it  is  ille- 
gal as  well  as  immoral,  and  the  simplest  and  best  system  is 
cooling  it  at  once  as  much  as  possible. 

FARM  COOLERS  AND  AERATORS. 

A  common  system  of  cooling  is  to  strain  the  milk  into 
the  shipping  cans,  which  are  placed  in  a  water  tank  just  out- 
side the  stable,  and  to  rely  on  the  wind  mill  to  keep  the  water 
flowing.  The  milker  is  then  supposed  to  give  the  milk  a 
stirring  up  every  time  he  pours  in  a  pail,  either  with  a  dipper 
or  one  of  the  special  hand  stirrers  or  aerators  of  which  I  illus- 
trate one  in  Fig.  86. 

It  is  a  bell-shaped  cup  at  the  end  of  a  rod.  In  pushing 
it  down  through  the  milk  it  carries  the  air  down  and  lets  it 


89 


Fig.   86. 


escape  through  fine  holes  in  the  top  of 
of  the  bell.  But  too  often  is  this  stir- 
ring or  aeration  neglected,  and  too  often 
there  is  no  wind  mill  or  no  wind,  and 
pumping  by  hand  is  too  much  work. 
For  this  reason  I  am  decidedly  in  favor  of 
using  iced  water.  Farmers  ought  to 
have  a  stock  of  ice  any  how,  as  it  is  a 
great  economy  in  the  household,  and  if 
a  pond  is  within  reasonable  distance  it 
ran  be  laid  down  for  $1.00  per  ton.  But 
even  if  it  were  to  cost  $3.00  per  ton  it 
would  pay  and  an  ice  house  can  be  built 
very  cheaply.  I  have,  in  Sweden,  pre- 
served ice  in  a  heap  of  saw  dust,  and  it  may  be  preserved  in 
a  bay  of  the  barn  by  simply  covering  with  straw,  although 
the  loss  by  melting  will  be  greater  than  in  a  properly  con- 
structed ice  house. 

Of  ice  coolers  for  use  without  or  with  but  little  water,  I 
illustrate  the  original  McPherson  in  Fig.  87,  where  A  is  like  a 

milk  pail  with  a  lot  of  fine  holes 
at  the  bottom  d  and  is  placed  on 
the  ice  pail  B,  which  is  filled 
with  ice.  The  milk  flows  over  B, 
being  cooled  and  aerated  and 
runs  from  the  annular  ring  b  into 
the  pail.  Similar  coolers  made 
are  the  "Champion,"  (Fig.  88), 
the  "Model"  and  the  two  made  by 
Sturges,  Cornish  &  Burn  Co  (of 
Chicago).  The  former  (Fig.  89) 


Fig 


Fig. 


90 


is  on  the  plan  of  the  Smith  cooler,  being  made  with  corruga- 
tions. The  latter  has  small  concentric  rings,  which  tend  to 
delay  the  milk  in  its  downward  course.  The  upper  tank  is 
a  good  deal  smaller  in  proportion  than  the  original  McPher- 
son. 

In  order  to  get  the  full  bene- 
fit of  the  ice  it  is  necessary  to 
have  some  kind  of  device  for 
stirring  the  ice  or  keeping  the 
cooling  water  in  motion.  Mr. 
Brown,  in  his  cream  cooler, 
Fig.  90J,  provides  a  hand  pump. 
The  cream  runs  in  at  a  and  out 
at  the  bent  tube,  which  may  be 
lowered  to  empty  the  can.  In 
handling  milk  or  cream,  pas- 
teurized or  unpasteurized,  for 
the  market,  too  much  stress  can 
not  be  laid  on  a  quick  and  thor- 
ough cooling,  the  nearer  34° 
the  better.  Where  cold  water 
i  s  plentiful 
coolers  on  the 
Lawrence 
principle, 

Fig.  90%.  such     as     the 

"Star,"  Fig.  91,  or  The  Reid  (see  Fig.  68), 
and  others  are  among  the  best  of  all  coolers 
and  aerators  combined,  and  if  water  is 
scarce,  the  best  system  is  to  have  a  water 
tank  filled  with  crushed  ice  and  circulate 
that  in  the  cooler. 


Fig.   91. 


AERATION. 

Meanwhile,  if  the  combined  coolers  and  aerators  are  not 
available,  cooling  by  aeration  only  is  better  than  nothing, 
although  perhaps  this  may  hardly  be  true  when  speaking 
about  preparing  milk  for  city  shipment. 

The   simplest  aeration   is  by  lifting  a  dipper   of   milk 


91 


from  the  can  and  let  it  slowly  fall  back  in  a 
small  stream.  A  Canadian,  Mr.  P.  W.  Strong, 
of  Brockville,  Ont.,  patented  this  simple  and 
cheap  device  for  aerating.  Fig.  93  explains 
itself.  Strain  the  milk 
through  the  bucket,  which 
has  a  perforated  bottom, 
and  if  more  aeration  is 
needed  lower  the  bucket 
to  the  bottom  of  the  ship- 
ping can,  when  a  valve 
opens  and  lets  in  the  milk, 
which  is  hoisted  up  again, 
and  so  on. 

D.    H.   Burrell,   of   Little  Fig  93 

Falls,  N.  Y.,  makes  the  aerator,  shown  in  Fig. 
92,  which  explains  itself.     The  bucket  has  a 

perforated  bottom  and  the  milk  is  strained  into  it,  falling 

from  there  into  the  can. 

Mr.  Boegild  (Denmark)  constructed  a  hollow  cylinder 
over  which  the  milk  flows  in  a  very  thin  film  and  is  cooled 
by  the  air  which  passes  through  the  cylinder. 

Hundreds  of  devices  for 
aerating  milk  have  been  patented, 
but  most  of  them  depend  up- 
on perforated  tin  dividing  the 
rnilk  in  fine  streams  as  it  is 
poured  into  the  shipping  cans,  as 
Fig.  94,  the  so-called  Vermont 
strainer  and  aerator,  or  like  those 
previously  described.  Others  de- 
pend on  blowing  the  air  into  the 
milk  like  Mr.  E.  L.  Hill,  of  West 
Upton,  Mass. 


Fig.  94. 


92 


Fig.   95. 


Fig.  95  shows  the  box  with  the 
blower,  which  is  turned  by  a  crank, 
and  the  hose  connected  with  the  noz- 
zle, which  is  placed  in  the  milk  can. 

Provided  hose  and  nozzle  are  kept 
clean  and  absolutely  pure  air  is  avail- 
able, this  system  does  good  work. 
Yet,  I  consider  the  combined  aerators 
and  coolers  are  much  to  prefer. 

While  Danish  experiments  have 
lately  thrown  some  doubt  on  the  bene- 
fit of  aerating  the  milk  on  the  farm 
near  the  stable,  even  if  done  in  a 
special  room,  the  Danes  have  taken  up 
the  idea  of  aerating  the  hot  cream  in 
rather  an  enthusiastic  manner,  and 
several  special  devices  have  been 
put  on  the  market.  Thus  Konstan- 

tin  Hansen  &  Schroeder,    of  Kolding,  solves  the  problem    as 

shown  in  Fig.  95J.  In  the  usual 
Smith  cooler  is  placed  a  tank 
"a"  in  the  upper  part  of  which 
a  perforated  plate  "b"  is  fixed. 
The  cooling  water  is  led 
through  the  pipe  "c,"  and  forms 
a  fine  shower,  leaving  at  "d." 
The  air  is  forced  through  this 
by  the  pipe  "e"  and  "fv  to  the 
aerating  tank  "g"  from  which 
it  can  only  escape  through  the 
cream  shower  coming  from  the 
upper  tank  "h"  and  out  by  "k,v 
while  the  cream  leaves  at  "F 
for  the  cooler.  It  seems  to  me 
a  very  neat  way  of  aerating 
cream  and  a  desirable  one  if  the 
cream  is  tainted  with  turnip  or 
weedy  flavor,  but  I  should  lay 

Fig.  9ol/2.  J 

great   stress   on   securing   pure 

air.     The  air  is  forced  through  by  a  small  centrifugal  blower 
running  at  1,500  revolutions  per  minute,  and  is  purified  by 


93 

passing  through  the  water  shower.  It  is  even  suggested  to 
use  oxygen  for  aeration  if  it  can  be  obtained  at  a  low  enough 
price.  The  apparatus  sells,  as  shown,  for  |40  in  Denmark. 

THE  MILK  PAILS  AND  SHIPPING  CANS. 

Interesting  as  it  might  be  to  discuss  and  illustrate  the 
various  pails  and  cans  used  all  over,  I  shall  here  confine  my- 
self to  draw  attention  to  the  importance  of  buying  the  best 
and  those  with  the  fewest  seams  carefully  and  smoothly  sol- 
dered. There  is  no  more  dangerous  lurking  place  for  dirt  and 
bacteria  than  an  unevenly  soldered  seam.  A  few  years  ago 
the  "Reform"  can  was  introduced  in  Denmark,  shown  in  Fig. 
96. 

These  cans  are  made  of  two  pieces, 
pressed  out  of  the  very  best  English 
steel  plate,  joined  in  the  middle  of  the  side 
and  heavily  tinned.  The  cover  is  of  one 
piece  and  the  handles  only  are  riveted. 
Dairy  Counsellor  Boeggild  strongly  recom- 
mended this  can  in  "Maelkeritidende." 
The  price  for  the  8-gallon  size  is  |3.00 
in  Denmark,  but  if  it  is  durable  it  would 
be  cheap  at  f  5.00. 

It  seems,  however,  after  some  years' 
experience  that  the  tinning  of  these  cans 
has  not  been  satisfactory,  and  yet  I 


hope  that  as,  for  instance,  Messrs.  Sturges,  Fig.  %. 

Cornish  and  Burn,  who  are  stamping  out  seamless  cheese 
hoops  may  take  up  this  idea.  It  will  be  seen  that  the  only 
seam  is  easily  got  at  and  visible,  and  if  the  tinning  can  be 
made  to  endure,  they  should  fill  the  bill.  Meanwhile  it  will 
pay  milk  producers  to  pay  a  little  extra  to  get  pails  and  cans 
soldered  perfectly  smooth  and  with  no  sharp  corners.  Cans 
when  rusty  may  give  the  milk  a  very  disagreeable  taste  when 
left  over  night  by  a  combination  of  iron,  as  has  been  proved 
in  Denmark.  Finally  it  must  be  remembered  that  all  the 
previous  precautions  and  cleanliness  may  be  love's  labor  lost 
it  pails  and  cans  are  not  cleaned  properly  and  sterilized  by 
steaming  or  rinsing  with  boiling  wrater. 

In  this  connection  let  me  say  that  if  milk  shippers  knew 
their  own  interest  and  city  dealers  theirs,  no  cans  would  be 


94 


left  standing  and  returned  with  a  milk  rest  in  them,  but  they 
would  be  rinsed  at  once  with  cold  water,  even  if  they  are  not 
thoroughly  cleaned  and  steamed.  It  is  an  outrage  to  common 
sense  not  to  do  this,  as  any  one,  who  ever  smelled  some  of 
the  returned  cans  left  to  bake  in  the  sun  for  hours,  if  not  for 
days,  can  testify.  All  utensils  used  for  milk  should  first  be 
rinsed  with  cold  or  lukewarm  water,  then  scrubbed  with  soda 
water  or  some  of  the  more  expensive  soap  pow^ders,  never  with 
soap,  rinsed  again  and  scalded.  Rinsings  with  soap  pow- 
ders in  should  not  be  given  to  hogs  as,  according  to  Bulletin 
141,  Cornell  Experiment  Station,  it  may  kill  them. 

There  is  one  style  of  milk  pail  against  which  I  must  warn 
the  dairymen,  especially  if  they  leave  sour  or  partly  sour  milk 
in  them.  I  refer  to  the  plan — in  order  to  prevent  rust — of 
soldering  a  zinc  plate  on  the  bottom.  German  experience  has 
shown  that  poisonous  salts  may  form  and  it  also  makes  it 
harder  to  keep  them  clean. 

PASTEURIZING  ON  THE  FARM. 

The  beauty  of  the  pasteurizing  process  is  that  anybody 
may  use  it  on  a  small  scale  without  investing  any  money  in 
special  apparatus  more  than  a  small  thermometer. 

In  Fig.  97  is  shown  a  tin  boiler  in  which  a  quart  and  a 
pint  bottle  is  placed  on  a  perforated  loose 
bottom.  This  boiler  is  placed  on  the 
stove  and  the  temperature  raised  to 
boiling  point;  when  it  is  left  alone  for 
about  30  minutes,  as  a  rule  the  tempera- 
ture will  not  have  fallen  below  150°,  and 
the  bottles  are  then  taken  out  and  cooled. 
Having  tried  if  the  customers  like  it, 
and  having  seen  the  advantages,  which, 
as  before  said,  are  all  the  greater  the 
nearer  the  pasteurizing  is  brought  to  the'  Fig.  97. 

milking  time,  there  is  no  need  of  any  expensive  apparatus 
as  long  as  the  amount  handled  does  not  exceed  50  or  60,  aye, 
even  100  quarts. 

Get  as  many  shot-gun  cans,  8  inches  in  diameter  and  22 


95 

inches  high,  holding  40  tbs. 
each,  as  may  be  needed.  Place 
them  in  an  oblong  boiler 
(Fig.  98),  made  to  order  if 
necessary.  Get  a  suitable 
tank  for  cooling,  and  a  stirrer 
(see  Fig.  98.)  That  is  all 
there  is  required. 
Fig.  98.  I  acknowledge,  however, 

that  if  money  and  steam  is  at  command,  it  is  less  work  to 
use  some  special  apparatus  than  to  keep  four  or  five  cans 
stirred  by  hand,  yet  part  of  this  gain  is  counterbalanced  by 
the  increased  labor  in  keeping  the  apparatus  clean. 

Stir  the  milk  continuously  until  it  is  140°  or  whatever 
higher  temperature  that  may  be  decided  on,  and  see  to  it  that 
when  it  has  reached  that  temperature  the  water  in  the  boiler- 
is  only  a  degree  or  two  higher. 

If  it  should  be  higher,  reduce  it  by  adding  cold  water. 
Place  the  boiler  where  the  temperature  will  remain  station- 
ary for  20  to  30  minutes  and  cover  the  milk  can. 

Meanwhile,  have  a  tub  filled  with  cold  water,  preferably 
with  ice  water,  and  place  the  milk  can  in  it.  Moving  the 
can  round  with  one  hand  (so  as  to  stir  the  water),  the  milk 
is  stirred  with  the  other  hand  until  at  least  50°  cold. 

Where  there  is  a  tank  with  flowing  cold  water,  it  is 
enough  to  stir  the  milk,  but  where  neither  this  nor  ice  are  at 
hand,  the  quantity  of  water  must  be  regulated  according  to 
its  temperature. 

If,  as  for  instance,  there  are  20  Ibs.  of  milk  at  155°  that 
we  desire  to  cool  to  60°  (50  would  be  better),  we  have  to  cool 
20  Ibs.  95°  or  1900  units. 

Supposing  then  we  have  water  at  our  command  at  48°; 
then  we  must  theoretically  have  158  J  Ibs.  of  this  water  to 
reduce  the  milk  to  60°,  but  practically  this  is  not  enough  and 
it  would  be  too  slow  work,  hence  I  consider  that  300  Ibs.  of 
such  water  would  be  nearer  the  mark. 

The  best  way  of  cooling  is  to  run  it  over  one  of  the  small 
surface  coolers  in  a  clean  room. 

This  question  of  cooling  is  the  great  stumbling  block 
which  for  years  will  prevent  farmers  from  pasteurizing  the 
milk.  Indeed,  I  feel  inclined  to  make  the  broad  assertion 
that  unless  there  is  flowing  water  of  not  more  than  48°  or 


96 


else  a  good  supply  of  ice,  pasteurizing    should    not    be    at- 
tempted. 

But,  as  I  have  urged  again  and  again,  there  is  no  reason 
why  every  farmer  should  not  lay  in  a  stock  of  ice,  the  theoreti- 
cal amount  required  to  cool  20  Ibs.  95°  would  be  about  14  Ibs., 
but  practically  it  will  take  about  pound  for  pound  unless  the 
first  cooling  is  done  with  water.  In  that  case  ^  ft)  of  ice  to  1 
Ib.  of  milk  may  be  figured  on. 

Pasteurizing  costs  money  for  fuel  to  heat  and  ice  to  cool, 
and  the  latter  is  the  most  expensive,  but  even  if  we  take  the 
highest  amount  of  ice,  the  cooling  will  after  all  only  cost  10 
cents  for  100  Ibs.  if  the  ice  is  $2.00  per  ton. 

It  is  an  easy  matter  for  anyone  who  has  a  thermometer 
to  make  the  above  experiment  on  a  small  scale  and  convince 
himself  of  the  effect. 

When  pasteurizing  in  cans  for  filling  in  bottles  later,  it 
is  absolutely  necessary  to  have  the  bottles  sterilized.  This 
is  done  by  placing  them  (after  cleaning,  shortly  before  using) 
in  a  boiler  with  water  and  bringing  it  to  a  boiling  point,  then 
let  the  water  cool  to  about  160°,  take  out  the  bottles  and 
cool  them,  bottom  up. 

Meanwhile  several  pasteurizing  apparatus  have  been 
constructed  for  use  on  the  farm,  or  where  no  steam  is  avail- 
able, and  in  Fig.  99  I  illustrate 
the  hand  pasteurizing  heater 
"LE  FRANOAIS"  made  by 
Gaulin  &  Co.  (Paris,  France). 
It  consists  of  a  lower  part,  a 
low  pressure  boiler  provided 
with  safety  valve,  etc.  Above 
this  is  the  pasteurizing  heater 
proper,  the  frame  work  of  the 
stirring  apparatus  may  be  re- 
moved so  as  to  make  it  easy  to 
clean.  The  boiler  is  filled 
through  the  funnel,  and  the 
construction  is  otherwise  of  the 
Fjord  pattern.  It  is  made  to 

pir^r*        w°rk  25° ms-'  5°° ms- and  i'000 

Ibs.  per  hour.     The  smallest  is  about  4J  feet  high,  and  sells 
for  about  $110. 


1)7 


Fig.   100. 


Kleemann  &  Co.  (Berlin,    Germany)    constructed   a    hand 
pasteurizing  heater  shown  in  Fig.  100.     To  the  left  is  an  iron 

low  pressure  boiler 
(B)  connected  with 
the  jacket  of  the 
heater  by  a  pipe  be- 
low and  above,  by 
which  a  constant  cir- 
culation of  the  heat- 
ing water  is  ob- 
t  a  i  n  e  d,  heating 
the  milk  in  the 
tinned  copper  vessel 
A.  A  hand  stirrer 
is  provided  to  agi- 
tate the  milk.  The 
smallest  size  holds 
100  Ibs.  of  milk,  will 
heat  to  190°  and 
costs  about  |90.  It 
seems  to  me  that 

this  idea  could  be  modified  so  as  to  have  shut  off  cocks  on  the 
pipes  connected  with  the  heater  and  water  connections  for 
cooling. 

Creamery  Package  Mfg.  Co.  (Chicago),  has  a  farm  pasteur- 
izer similar  to  the  "Pasteur"  for  places  where  no  boiler  is 

available.  Fig.  101  gives  a  general 
idea  of  it.  It  consists  of  a  cylinder, 
in  the  lower  part  of  which  is  a  fire 
place  for  heating  the  water,  in  the 
upper  part,  where  an  inner  cylinder 
provided  with  a  hand-stirring  de- 
vice, holds  the  milk.  When  heat- 
ed, the  fire  is  drawn  and  ice  water 
is  circulated  between  the  two  cyl- 
inders from  an  overhead  tank.  It 
is  made  in  sizes  of  10  gal.,  20  gal. 
and  40  gals.  This  firm  also  sells  a 
vertical  tank  pasteurizer  devised  by 
•  Fig.  101.  Nelson,  and  a  continuous  one,  the 

Ideal,  which  seems  to  be  like  the  original  Fjord. 


98 

It  will  thus  be  seen  that  there  is  no  excuse  for  the  in- 
dividual milk  producers  and  dealers  to  neglect  taking  up  this 
question  right  away,  but  I  shall  now  outline  my  ideas  of  the 
proper  system  of  the  city  milk  supply. 

CO-OPERATIVE  MILK  SHIPPING  CREAMERIES. 

I  head  this  "CO-OPERATIVE"  because  it  is  my  firm  be- 
lief that  ultimately  the  farmers  will  have  to  learn  true  co- 
operation if  they  are  to  hold  up  their  end  in  these  days  of 
"expansive"  trusts.  But  the  system  which  I  shall  outline 
shortly  may  be  established — indeed  it  is  established  partly 
in  some  states — by  the  large  city  milk  dealers.  I  refer  to 
milk  shipping  creameries.  It  is  absurd  waste  to  ship  a  sur- 
plus of  milk  to  the  cities,  and  make  it  into  butter  unless  in- 
deed there  is  a  market  for  fresh  buttermilk  at  fancy  prices. 
When  this  was  tried  in  Chicago  the  freight  amounted  to 
about  6  cents  per  pound  of  butter.  With  a  complete  system 
of  shipping  stations  and  especially  if  the  milk  is  pasteurized 
or  frozen,  or  both,  there  is  no  need  of  having  any  surplus. 

No  milk  should  be  accepted  for  pasteurizing  or  shipping 
which  shows  more  than  the  Farrington  limit  of  0.2  per  cent 
acidity  or  lice  by  the  Mann's  acid  test,  but  I  feel  inclined 
even  to  reduce  this  to  9  cc  by  the  Mann's. 

I  hope  to  see  co-operation  introduced  among  the  farmers 
in  each  district  and  the  building  of  permanent  buildings,  if 
not  so  elegant,  at  least  as  sanitary,  as  the  German  creamery 
illustrated  on  page  77.  I  want  to  see  the  city  milk  paid  by 
the  Babcock  as  well  as  that  sold  for  butter  and  cheesemak- 
ing  purposes.  I  want  to  see  these  milk  shipping  creameries 
fitted  out  with  separators  for  cream  raising  and  milk  clean- 
ing purposes,  with  continuous  pasteurizing  outfits  on  the  line 
suggested  by  me  in  the  first  edition  of  this  pamphlet  and  illus- 
trated in  Mr.  A.  H.  Reid's  (Philadelphia)  pasteurizing  outfit, 
Fig.  102.  The  milk  is  elevated  by  the  pasteuriz- 
ing heater  to  a  milk  tank  with  partitions  which 
compel  the  milk  to  go  zig  zag  to  the  cooler.  Or, 
if  preferred,  a  system  of  three  storage  tanks  could 
be  used  for  the  hot  milk,  each  tank  holding  one-third  of  the 
hourly  capacity  of  the  heater  and  cooler.  Of  course,  those 
who  prefer  tank  pasteurizers  may  use  the  Potts  or  similar 
ones,  but  I  strongly  recommend  the  sudden  chilling  by  using 
surface  heaters,  even  if  covered.  I  want  to  see  a  good  Re- 


99 


Fig.  102. 

frigerator   Machine   and    a    good    stock    of    ice    put    in.      I 
want    to    see    a    complete     bottling    outfit    and     arrange- 


Fig.  103. 


100 


ments  with  the  railroads  to  fit  cars  with  racks  for 
the  bottle  boxes  so  that  the  freight  may  be  kept 
down  to  about  the  same  price  as  for  milk  in  cans.  If  such 
creamery  shipping  stations  were  made  the  gateways  for  all 
milk  sent  to  the  cities,  the  farmers  could  get  their  milk  paid 
by  the  test  and  they  would  not  need  to  get  up  in  the  middle 
of  the  night  because  with  pasteurization  or  with  freezing,  or 
with  both  combined,  it  would  matter  but  little  whether  the 
milk  was  shipped  early  or  late,  and  the  milk  dealers  would 
have  no  surplus  waste.  In  this  bottling  outfit  there  should 
be  the  very  latest  and  best  bottle  washers.  I  dllustrate  the 
"Ideal  Turbine"  in  Fig.  103.  It  is  sold  by  Creamery  Package 
Mfg.  Co.  (Chicago).  It  consists  of  a  tank  with  two  compart- 
ments. Behind  the  one  to  the  left  H  is  a  turbine  bottle 
brush  A,  and  in  the  back  of  the  other  F  is  a  bottle  rack 
in  which  the  bottles  are  inverted  over  the  24  spray  pipes  E 
through  which  cold  or  hot  water  or  steam  may  be  applied 
by  an  automatic  foot  lever  I.  Cold  water  comes  through  C. 
Steam  through  B  and  at  X  there  is  a  steam  jet.  Smaller 
tanks  with  a  bottle  washing  brush  rotated  either  by  steam, 
belt  or  foot  power  are  also  in  the  market.  The  latter  is  illus- 
trated in  Fig.  104.  The  operator  stands  on  the  opposite  side  of 
the  tank  and  revolves  the  crank  with  his  foot.  Tank  holding 
about  seventy  quart  bottles  and  cleaner  complete  cost  only 
$10.00. 


Fig.  104. 

STERILIZING  OVENS. 

While  it  may  be  possible  to  keep  bottles  clean  with  water, 
there  is  hardly  any  reason  why  every  farmer  with  ten  or 


more  cows  should  not  have  a  so-called  feed  cooker  so  as  to 
produce  steam,  even  at  a  low  pressure,  and  thus  have  the 
means  of  properly  cleaning  his  cans  and  dairy  utensils.  They 
are  sold  cheap  enough,  varying  from  $35  to  $75,  and  are  as  a 
rule,  built  in  America,  like  a  vertical  boiler. 


SIP 


Fig.  105. 

I  said  a  very  IOWT  pressure  would  do,  yet  if  perfect  steriliza- 
tion is  to  be  obtained,  there  should  be  a  pressure  of  not  less 
than  twenty  Ibs.  and  great  boiler  like  ovens  have  been  built 
for  sterilizing  bottles,  but  as  far  as  I  can  learn  there  is  an 
objection  to  the  high  heat  which  seems  to  act  on  the  glass  and 
keeps  it  "cloudy"  so  that  bottles  are  not  bright.  Further- 
more low  pressure  steam  should  be  all  sufficient. 

Prof.  Kussell  suggested  a  galvanized  iron  box  (Fig.  105) 
taken  from  Wisconsin  bulletin.  There  is  a  square  box  made 
of  galvanized  iron  with  a  door  and  a  vent  for  the  escape  of 
steam  V.  The  steam  enters  at  St.  P  through  a  pipe  provided 
with  a  dropcock  C,  and  with  four  openings  ST.  PV  with  pipes 
P  inserted,  and  one  SV  opening  into  the  upper  part  of  the  box. 
There  are  two  shelves  WS  of  wire  netting,  and  the  lower 
space  is  used  for  cans  placed  directly  over  the  steam  pipes  P, 
while  the  upper  shelf  is  used  for  bottles,  covers,  etc.  This 
and  similar  boxes  are  made  in  any  size  or  styles  to  suit,  by 


102 


manufacturers  of  dairy  supplies  and  machinery.  Mr.  H.  B. 
Gurler  built  a  steam-tight,  cement-plastered  room,  into  which 
he  rolls  the  large  bottle  racks. 

Whatever  system  is  used,  boiling  in  water,  steaming  in 
the  open  or  in  closets,  it  is  all  important  to  submit  the  bot- 
tles, cans,  etc.,  to  a  temperature  of  about  212°  or  more  for 
ten  to  twenty  minutes  if  the  whole  pasteurizing  process  shall 
not  be  a  delusion  and  a  snare.  Indeed  I  believe  if  we  had  to 
give  up  either  it  would  be  better  to  give  up  pasteurizing  than 
sterilizing  the  cans  or  bottles. 


THE  BOTTLES. 


Fig.  106. 


Fig.  108. 


There  are  many  milk  bottles  in  the  market,  with  all 
kinds  of  patent  tin  covers  and  closing  devices.  In  Fig.  106 
I  illustrate  some  bottles  used  in  France. 

Lately,  however,  the  "Common  Sense'7  milk  bottle,  Fig. 
108,  or  its  imitation,  the  "Ideal,"  is  absolutely  gaining  the 
ground,  and  wherever  they  can  be  transported  "right  side" 
up,  they  are,  undoubtedly,  the  simplest  and  easiest  to  keep 
clean.  The  paper  cap  is  renewed  each  time,  and  there  is  no 
wire  or  tin  to  be  in  the  way  of  cleaning.  The  cap  is  made  of 
paraffined  paper,  and  as  a  rule  fits  so  well  as  to  allow  the 
bottle  to  be  held  upside  down  without  spilling  a  drop.  It  is 
indeed  claimed  that  they  may  be  submerged  in  water  with 
safety,  and  there  is  no  trouble  at  all  if  they  are  handled  in 
cases  like  Fig.  109. 

For  shipping  and  delivering  are  used  wooden  boxes  with 
partitions  for  twelve  bottles  and  if  desired  they  are  made 


103 


like  Fig.  109,  with  a  removable  galvanized  iron  lining.  The 
rnilk  can  be  iced  down  and  the  case  closed,  thus  serving  as  a 
perfect  refrigerator  at  all  times  with  no  fear  of  water  drip- 
ping from  the  case  when  the  ice  melts.  And  for  delivering 
from  wagon,  a  wire  basket,  like  Fig.  110,  is  often  used. 


Fig.  109. 


Fig.  110. 


BOTTLING  AND  SEALING. 

Various  bottling  devices  have  been  put  on  the  market, 
more  or  less  complicated  and  difficult  to  keep  clean.  If  only 
a  limited  number  of  bottles  are  to  be  filled  a  jug  with  a  glass 
funnel,  the  stem  of  which  reaches  nearly  to  the  bottom  of 
the  bottle,  placed  so  that  it  does  not  prevent  the  escape  of 
air,  is  the  simplest.  But  small  fillers  can  also  be  had  from 
the  dealers.  The  Childs  filler  is  the  one  most  used  and 
known  and  I  shall  here  only  illustrate  the  UP-TO-DATE 

bottle  filler,  the  latest  de- 
vice sold  by  Creamery 
Package  Mfg.  Co.,  in  Fig. 
111.  The  bottles  are  push- 
ed into  position  four  at  a 
time  by  a  bar  and  by  press- 
ing a  foot  lever  they  are 
raised  up  against  the 
valves,  which  open  auto- 
matically, while  a  rubber 
cushion  prevents  any  over- 
flow. The  milk  is  sprayed 
against  the  walls  of  the 
bottle,  while  the  air  es- 
capes through  the  air  tube 
Fig.  in.  in  the  center  of  the  valve. 


104 


These  are  also  made  with  a  rotary  stand  and  a  capping  de- 
vice. I  have  not  had  reports  of  its  work,  but  it  seems  prom- 
ising to  me  and  well  worth  investigation. 

One  of  the  greatest  problems  which  meet  dealers  in  plac- 
ing sanitary  (certified)  milk  on  the 
market  is  the  danger  of  dishonest 
agents  and  customers'  servants  tam- 
pering with  the  milk.  The  Common 
Sense  bottle  having  no  wire  fasten- 
ings which  might  be  sealed,  Mr.  H.  B. 
Gurler  planned  a  special  cap  to  cover 
the  paper  one,  Fig.  112,  stamped 
out  of  tin  and  sealed  with  a  lead  seal, 
in  which  the  date  of  filling  may  be 
Fig.  112.  embossed  if  so  desired. 

THE  CITY  MILK  DELIVERY. 

This  is  one  of  the  most  unsatisfactory  phases  of  supply- 
ing large  cities.  What  terrible  economic  loss  is  there  sus- 
tained by  having  ten  or  twelve  delivery  wagons  pass  over  the 
same  route?  Here  is  a  case  where  a  large  combination 
would  be  justified,  but  I  should  prefer  to  see  the  milk 
producers  have  the  main  say  in  such  a  combination. 
This  enormous  expense  in  delivering  is  not  the 
only  drawback.  It  is  true  we  have  in  nearly 
all  our  cities  several  large  companies  who  have  excellent  facil- 
ities for  handling  milk  in  a  sanitary  manner,  but  alas,  we 
have  also  many  small,  dirty  and  unsanitary  milk  depots 
where  there  is  not  even  the  most  primitive  attempt  at  sanita- 
tion; where  there  is  hardly  decent  facilities  for  washing  the 
cans  and  bottles,  and  when  such  dealers  peddle  milk  in  bot- 
tles that  system  is  a  great  farce.  Small  milk  dealers  or 
grocers  and  bakers  who  handle  only  one  or  two  cans  of  milk 

should  never  place  them  in  a  re- 
frigerator with  other  things;  far 
better  is  it  to  have  a  special 
water  tank  lined  with  galvanized 
iron,  as  shown  in  Fig.  113,  for  two 
cans  where  the  ice  is  placed  be- 
tween the  two  cans  which  stand 
on  a  wooden  rack.  Right  here  is 
the  advantage  of  shipping  the 
milk  in  bottles  generally,  such 
Fig.  us.  small  dealers  could  handle  the 


105 


bottles  in  an  ice  box  or  refrigerator  or  even  in  the  iced  ship- 
ping boxes,  and  would  be  compelled  to  do  an  honest  business 
without  taking  extra  profit  in  the  shape  of  one  or  two  quarts 
of  cream  from  each  32  quart  can. 

The  delivery  from  cans  still  obtains  to  a  great  extent, 
and  if  the  customers  would  only  keep  their  receiving  can  or 
jug  clean,  there  is,  of  course,  a  saving  in  cost.  Yet,  many 
are  the  difficulties.  In  Germany  insulated  wagons  with  large 
cans  are  used  and  faucets  protrude  from  the  side  of  the  wagons 
with  signs  reading :  Milk,  —  per  quart ;  half  skim,  —  per  quart ; 
skim,  —  per  quart;  buttermilk,  — per  quart.  The  wagons 
are  locked  and  thus  the  honesty  of  the  driver  was  deemed 
secure.  But  alas  for  human  inventiveness!  A  smart  driver 
had  the  happy  thought  to  drive  round  to  a  quiet  alley  and 
apply  a  force  pump  connected  with  the  faucet  by  a  rubber 
hose,  forcing  the  desired  amount  of  water  into  the  milk  to  his 
own  profit  and  his  employers  dishonor!  Later  a  patent  faucet 
put  a  stop  to  this. 

In  England  (and  Germany,  too)  a  tricycle,  Fig.  114,  is 
often  used  for  small  routes.  A  heavy  can  with  faucet  is 

swung  on  the  bear- 
ings and  a  basket  in 
front  carries  the  bot- 
tled milk  or  cream. 

Neat  wagons  are 
of  importance  in  de- 
livering milk  as  well 
as  a  neat  dress  on 
the  driver.  In  fact, 
I  see  no  reason  why 
he  should  not  have 
a  plain  uniform.  It 
114-  costs  no  more  than 

ordinary  clothing,  and  is  certainly  attractive.  Personal  fancy 
plays,  of  course,  the  main  part  in  selecting  the  style  of  wagon. 


and  dozens  are  offered  in  the 
market.  It  seems,  however, 
as  if  the  so-called  "low  down" 
wagon,  of  which  I  illustrate 
one  in  Fig.  115  is  gaining 
favor. 

The  tendency  of  the  cream 
to    rise    in    the    milk     cans 
where   the  delivery  is   made 
from  a  faucet  in  large  cans 
Fig-  115-  cannot       be      denied.       But 

whether  it  is  a  question  worth  raising  unless  smooth  asphalt 
streets  and  very  soft  springs  under  the  wagons  are  in  evidence 
may  be  doubted. 

In  Germany  where  the  delivery  is  nearly  exclusively 
from  faucets,  various  devices  have  been  used  for  preventing 
the  cream  from  rising. 
Thus  Thiel  &  Sohne  (Ger- 
many) made  a  wooden 
floater  and  suspended  sev-  E 
eral  chains  under  this 
which  swing  back  and 
forth  and  thus  keep  the 
milk  stirred.  Others  at- 
tach a  perforated  tin 
tube  to  the  faucet  (Fig. 
116)  and  others  again  place  a  per- 
forated cone  wrhich  is  supposed  to 
let  to  the  faucet  milk  from  all  the 
different  layers  in  the  right  propor- 
tion. 

Koch  &  Co.  (Germany)  made  a  moveable  apparatus  for 
the  cans  shown  in  Fig.  117.  It  consists  of  a  tube  B  with  six 
horizontal  plates  reaching  close  to  the  wall  of  the  can.  In 
the  tube  are  spirally  arranged  slits.  The  plates  prevent 
cream  from  raising  and  when  the  faucet  is  opened  a  current 
is  started,  as  shown  by  the  arrows. 

When  in  New  Orleans  (in  1898),  I  found  large  cans  with 
faucets  used  extensively  and  the  milk  inspector  assured  me 
that  he  had  repeatedly  tested  the  matter  and  found  that 
there  no  raising  of  the  cream  took  place  during  the  deliv- 


Fig.  116. 


Fig.  117. 


107 

err,  and  that  the  last  milk  tested  no  richer  than  the  first. 
In  view  of  the  conditions  of  most  of  the  streets  at  the  time 
of  my  visit,  I  did  not  feel  inclined  to  doubt  the  assertion. 

No  doubt  there  has  been  too  great  a  fear  of  this  injus- 
tice to  the  first  milk  customers  and  even  in  Germany  has 
Jos.  Siedel  demonstrated  that  with  soft  springs  under  the 
wagon  the  difference  in  the  test  of  the  first  and  last  delivery 
was  on  a  smooth  street,  0.4  to  0.5  per  cent,  and  with  stiff 
springs  on  a  similar  road  there  was  actually  no  difference. 
It  is  only  when  the  cans  are  Jeft  standing  for  any  length  of 
time  that  there  will  be  real  danger  of  any  injustice. 

As  an  example  of  the  better,  but  unpretentious,  city  milk 
delivery  under  the  present  system,  I  shortly  describe  that  of 
Sidney  Wanzer  &  Sons,  Chicago.  The  front  part  is  any- 
thing but  imposing  and  the  retail  shop  might  be  made  more 
attractive,  but  the  Wanzers  have  built  up  their  business 
during  the  past  forty  years  and  preferred  to  put  the  money 
in  the  essential  part,  the  milk  rooms,  etc.  The  new  build- 
ing is  solid,  with  cement  floors  of  the  best  description.  When 
the  milk  comes  in  about  100  out  of  the  150  cans  are  selected 
and  lifted  on  a  platform  and  poured  in  a  small  receiving  tank 
and  some  labor  could  be  saved  here  by  one  of  the  English 
can  elevators  shown  in  Fig.  75.  From  this  tank  the  milk 
runs  through  a  Miller  pasteurizing  battery,  consisting  of 
one  heater,  one  cooler  for  city  water  and  one  cooler  for  brine 
circulation.  It  is  thus  heated  to  about  158°  and  cooled  to 
50°,  passing  from  there  through  an  International  filter,  (see 
Fig.  83)  to  the  bottling  tank.  A  Childs  bottle  filler  is  used. 
The  bottles  are  then  placed  in  the  boxes  and  stored  in  the 
refrigerator  ready  for  delivery.  A  refrigerator  machine  fur- 
nishes the  brine  at  from  16  to  28°,  and  a  liberal  supply  of  ice 
is  at  hand.  There  is  no  taking  of  a  quart  or  two  of  cream, 
as  most  of  it  is  bottled  and  sold  as  it  is. 

"SANITARY  DAIRIES"— "CERTIFIED  MILK." 

While  pasteurizing  undoubtedly  is  of  much  benefit  to  the 
great  masses  of  consumers  as  well  as  to  the  producers  and 
dealers,  we  cannot  refuse  the  verdict  of  the  great  majority 
of  physicians  that  strictly  sanitary  milk  is  better,  but  how 
many  consumers  can  afford  to  pay  from  ten  to  twelve  cents 
per  quart?  And  it  is  no  especial  money  making  proposition 


108 


View  of  H.  B.  GURLER'S  Stable,  DeKalb,  111. 

to  produce  and  deliver  it  in  the  proper  manner  at  that  price. 
So-called  sanitary  dairies  must  fulfill  the  following  condi- 
tions to  be  entitled  to  the  name  and  to  the  endorsement  of 
.physicians. 

1.  The  cows  must  be  tuberculin  tested  and  inspected 
regularly  by  a  veterinarian  surgeon  to  be  sure  of  their  per- 
fect health. 

2.  The  stables  must  have  plenty  of  light  and  good  ventil- 
ation and   have   cement   floors,   walls   and   ceiling  must   be 
smooth  and  should  be  white  washed  once  a  month  or  there 
about.     The  drainage  must  be  perfect  and  so  must  the  sur- 
roundings.    System  of  tying  should  be  comfortable  for  the 
cows. 

3.  Cleaning  of  the  stable  should  be  done  often  and  thor- 
oughly,  and   the   cows    should   be   kept   groomed   like   race 
horses.    Both  of  these  operations  should  not  be  undertaken 
within  thirty  or  sixty  minutes  of  milking  so  that  time  will  be 
given  for  the  dust  raised  to  settle. 

4.  Milking  should  be  done  as  aptly  described  in  Mr.  H. 
B.    Gurler's    circular:      ''One-half    hour    before    milking    the 


109 

cows  are  groomed.  The  milkers  are  required  to  clean 
their  hands  and  put  on  white  milking  suits.  I  have  one 
man  to  clean  the  udders  of  the  cows  just  in  advance  of  milk- 
ing-, using  a  sponge  and  warm  water  for  this  purpose.  I  form- 
erly required  each  milker  to  clean  the  udders  of  the  cows  that 
he  was  to  milk  before  he  commenced  to  milk,  but  learned  thv> 
manipulation  of  the  udder  stimulated  the  secretion  of  milk 
and,  if  the  milking  did  not  immediately  follow,  that  the  re- 
sults were  unsatisfactory.  We  must  work  with  nature  to 
secure  the  best  results.  I  secure  better  results  from  the 
cows  when  the  milking  follows  closely  after  the  cleans- 
ing of  the  udders.  Each  milk  pail  is  furnished  with  a 
closely  fitting  strainer  cover,  into  which  is  fastened  a 
layer  of  absorbent  cotton,  so  that  all  the  milk  passes  through 
this  cotton  before  entering  the  milk  pail.  The  milk  is  poured 
out  through  a  covered  spout  so  the  strainer  is  not  removed 
from  the  pail  until  through  milking,  when  it  is  destroyed  and 
a  new  one  is  prepared  for  each  milking.  The  milk  pails, 
strainers,  cans  and  all  utensils  used  about,  also  the  bottles 
in  which  the  milk  is  shipped  to  the  consumer,  are  thoroughly 
cleansed  and  then  sterilized  by  live  steam  in  a  sealed  room, 
the  temperature  of  which  is  held  at  212°  Fah.,  for  thirty  min- 
utes. The  first  milk  from  each  teat  is  rejected  as  experience 
has  shown  that  germs  which  sour  the  milk  invade  these  pas- 
sages and  cannot  be  gotten  rid  of  by  the  washing  process." 

5.  The  feed  should  be  sound,  varied  and  fairly  balanced. 
The  water  should  be  absolutely  pure  and  not  ice  cold. 

6.  The  milk  should  also  be  treated  on  a  similar  plan  as 
obtaining  on  Mr.  Gurler's  farm,  where  both  ice  and  refriger- 
ator machine  is  available,  the  latter  not  being  indispensable  if 
only  a  large  enough  tank  of  ice  water  is  prepared  in  time. 

"As  soon  as  the  milk  is  obtained  it  is  run  through  a 
centrifugal  machine,  such  as  has  been  in  use  for  some  years 
in  creameries,  as  a  means  of  rapidly  and  economically  sep- 
arating the  cream  from  the  milk.  I  employ  it  for  the  pur- 
pose of  holding  the  milk  at  a  constant  per  cent  of  fat  and  at 
the  same  time  separating  from  the  milk  any  dirt  or  other 
solid  matter  which  may  have  gotten  into  the  milk  in  spite 
of  the  precautions  previously  used.  Although  in  this  opera- 
tion the  cream  and  milk  are  separated  from  each  other,  they 
are  again  mixed  when  they  come  from  the  separator  and 


110 


there  is  left  behind  in  the  machine  a  peculiar  mass  of  mucus, 
germs,  etc.,  which  it  is  very  desirable  to  have  out  of  the 
milk.  Immediately  after  leaving  the  separator  it  is  cooled 
to  a  low  temperature.  'This  low  temperature  secured  very 
quickly  after  milking  is  found  to  be  very  desirable  as  it  im- 
proves the  flavor  and  keeping  quality  of  the  milk.  The  milk 
is  then  bottled,  each  bottle  stoppered  with  a  wood  pulp 
stopper,  and  a  metal  cap  and  seal  put  over  the  top  in  such  a 
manner  that  the  contained  milk  cannot  be  reached  unless  the 
seal  is  destroyed.  On  each  seal  is  stamped  the  date  of  the 
bottling  and  my  signature.  This  seal  is  a  guarantee  of  gen- 
uineness to  the  consumer.  Although  this  process  seems 
complex,  it  is  in  reality  carried  out  quite  readily  by  the 
trained  workmen  in  my  employ." 

The  above  mentioned  seal  is  illustrated  in  Fig.  112.  The 
bottles  are  shipped  and  delivered  to  customers  in  boxes  filled 
with  crushed  ice. 


"An  eastern  bottling  room,"  from    Major    H.  Alvord's 
bulletin  No.  29,  U.  S.  Agricultural  Department. 

A  MILKING  PARLOR. 

The  following    proposal    made    by  Mr.  J.  D.  Frederiksen, 
of  Little  Falls,  N.  Y.,  manager  of  Chr.  Hansen's  Laboratory, 


Ill 

is  not  so  very  Utopian  arid  deserves  a  serious  consideration 
by  students  of  the  problem,  how  to  secure  a  sanitary  milk 
supply: 

"In  handling  and  preserving  milk,  measures  calculated  to 
prevent  contamination  are  infinitely  better  than  remedies 
for  defects  allowed  to  develop  in  the  milk  at  an  early  stage. 
Whether  cooling  or  pasteurization  or  both  are  applied  for 
its  preservation,  these  means  should  be  used  while  the  milk 
is  as  fresh  and  pure  as  possible. 

A  friend  of  mine  in  Denmark  who  has  devoted  a  large 
part  of  his  life  to  the  supply  of  the  city  of  Copenhagen  with 
pure  milk  and  who  is  a  confirmed  opponent  to  pasteurization, 
recently  told  me  that  in  his  opinion  intense  cooling  is  the 
only  proper  means  of  preserving  milk.  "Cooling,"  he  said, 
"checks  any  growrth  of  deleterious  bacteria,  and  I  would  have 
it  applied  before  the  germs  have  any  chance  of  developing. 
I  would  milk  into  a  pail  in  which  the  milk  strikes  a  surface 
cooled  by  ice  direct  as  it  flows  from  the  cow.v 

At  a  meeting  of  milkmen,  farmers  and  physicians  in  New 
York  last  winter  where  the  question  was  discussed  what 
could  be  done  to  improve  the  sanitary  condition  of  the  milk 
supply,  some  of  the  health  authorities  demanded  largely  in- 
creased cleanliness  in  the  barn,  etc.  A  farmer,  in  despair  at 
the  exactions  required,  exclaimed:  "Gentlemen,  I  would 
milk  my  cows  in  my  piarlor  if  I  could  get  paid  for  it." 

Now,  these  suggestions  are  neither  ridiculous  nor  Uto- 
pian, but  are  measures  which  will  be  required  and  carried 
through,  sooner  or  later,  and  the  sooner  the  better. 

In  Farmers'  Bulletin  No.  63,  1897,  issued  by  the  United 
States  Department  of  Agriculture,  Dr.  E.  A.  Pearson,  As- 
sistant Chief  of  the  Dairy  Division,  in  his  admirable  treatise 
on  "Care  of  Milk  on  the  Farm,"  shows  how  the  milk  is  con- 
taminated in  the  barn,  how  the  bacteria  adhering  to  dust, 
hair  and  other  impurities  enter  the  milk  and  develop  with 
fearful  rapidity  and  how  in  many  cases  this  is  the  chief 
source  of  contamination.  The  very  measures  taken  by  the 
careful  dairyman  to  keep  the  cows  and  the  stable  clean  are 
apt  to  defeat  their  purpose.  Just  before  milking,  the  drop- 
pings are  raked  down  from  under  the  cows,  the  bedding  is 
shaken  up,  and  the  cows  are  groomed,  all  of  which  tends  to 
fill  the  air  with  germ-carrying  dust  which  settles  in  the  milk 
during  the  milking,  and  the  mischief  is  done  which  the  great- 


.      112 

est  care  in  cooling  and  pasteurizing  afterward  can  only 
partly  undo  or  remedy.  To  prevent  this  I  would  "milk  in  the 
parlor."  Not  in  the  farmer's  wife's  parlor  with  carpet  and 
curtains  for  dust  and  bacteria  to  stick  to.  But  close  to  the 
stable  I  would  have  a  small,  separate  room  in  which  to  milk, 
a  trifle  larger  than  a  good-sized  stall  for  each  cow  to  be  milked 
at  one  time.  Before  all,  this  room  should  be  clean;  floor, 
walls  and  ceiling  washed  and  whitewashed  every  little  while. 
I  would  have  it  conveniently  arranged,  comfortably  heated  in 
winter,  a  door  at  one  end  where  the  cow  enters  and  another  at 
the  other  end  through  which  she  passes  out.  A  walk  with 
guide-railing  should  lead  to  and  from  the  milking  room.  After 
a  few  days  the  cows  would  know  the  way  and,  as  soon  as  re- 
leased, would  walk  into  the  milking  room,  and,  after  milking, 
out  again  to  find  their  stalls  in  the  stable.  Immediately  after 
milking  each  cow  the  milk  should  be  poured  through  a  fun- 
nel on  the  wall  of  the  milking  room  whence  it  would  run  out- 
side over  an  aerator  and  cooler  (with  ice)  into  the  milk  can. 
Or,  preferably,  1  would  build  the  milking  room  on  the  second 
story  or  sufficiently  elevated  so  as  to  milk  into  a  funnel  whence 
the  milk  would  run  directly  over  the  aerator  and  cooler  into 
the  can  on  the  wagon  outside  or  in  a  driveway  next  to  the 
stable. 

In  this  way  the  utmost  cleanliness  and  absence  of  unde- 
sirable bacteria  can  be  secured.  The  cow  can  be  brushed 
before  milking  and  her  sides  and  bag  wiped  with  a  damp 
cloth  so  that  she  will  carry  no  flying  dust  into  the  milking 
room.  Provided  there  are  more  than  one  man  to  do  the  chores 
the  milker  does  not  need  to  leave  the  milking  room  and  can 
keep  himself  absolutely  clean,  the  room  being  furnished  with 
soap  and  water. 

Of  course  I  anticipate  objections  to  this  plan;  there  al- 
ways are  to  any  innovation.  In  the  first  place  it  will  be  ob- 
jected that  it  would  cost  too  much  to  provide  a  separate  milk- 
ing room.  Many  new  stables,  however,  are  being  built  with 
a  view  of  securing  good  sanitary  conditions,  and  the  additional 
expense  of  a  separate  milking  room  can  easily  be  saved  by 
making  the  rest  of  the  stable  less  elaborate.  For,  when  the 
cows  are  milked  in  their  stalls,  the  whole  stable  must  be 
much  cleaner  than  where  the  milking  is  done  in  a  separate 
room.  Not  that  I  would  reduce  the  efforts  for  cleanliness 


113 

in  the  stable  itself.  But  the  milking  room  may  be  quite  smalf, 
and  in  most  barns  a  convenient  corner  can  easily  be  found  to 
partition  off  for  the  purpose,  or  a  small,  plain  room  can  be 
built  as  an  addition  at  a  moderate  expense. 

Next  it  will  be  objected  that  it  will  take  too  much  time 
to  release  the  cows,  lead  them  to  the  milking  room  and  back 
again  to  their  stalls.  If  everything  is  conveniently  arranged 
it  will  take  but  little  more  time  than  milking  in  the  old  way. 

Take  as  an  example  a  herd  of  ten  cows  attended  by  the 
farmer  and  his  grown  boy.  Their  present  order  of  business  is 
this :  First  they  will  clean  the  floor  under  the  cows,  rake  out 
the  droppings  and  shake  up  the  bedding;  next  they  will  curry 
and  brush  the  cows  and  wipe  their  flanks  and  udders  with  a 
damp  cloth.  Then  they  will  start  the  milking.  After  milk- 
ing each  cow,  the  milk  is  carried  out  of  the  barn  and  poured 
over  the  aerator.  Now  consider  the  new  way:  The  farmer 
lirst  looks  to  his  milking  room  that  it  is  perfectly  fresh  and 
clean,  fills  the  cooler  with  ice  and  adjusts  the  conductors  to 
carry  the  milk  from  the  funnel  over  the  aerator  and  cooler. 
In  the  meantime  the  boy  has  been  busy  in  the  stable  cleaning 
and  brushing.  He  has  groomed  and  released  the  first  cow 
which  is  now  waiting  outside  the  door  to  the  milking  room 
ready  to  be  admitted.  After  bein^  milked  she  passes  out  and 
the  next  one  which  has  now  been  cleaned  and  is  waiting  out- 
side, enters.  The  first  cow  finds  her  stall  and  fastens  herself 
or  is  fastened  by  the  boy.  A  week's  training  will  be  ample 
to  teach  the  cows  this  routine,  and  the  whole  proceeding  will 
work  smoothly,  hardly  taking  any  more  time  whatever  than 
the  old  way.  I  do  not  speak  of  the  old  way  wrhere  nothing 
whatever  is  done  for  cleanliness,  but  I  take  it  for  granted  that 
efforts  are  made  to  produce  healthful  and  clean  milk,  and,  if 
such  is  the  case,  I  claim  that  the  work  can  be  done  in  the 
same  or  but  little  additional  time  with  a  separate  milking 
room,  the  only  difference  being  that  while  formerly  both 
hands  first  did  the  cleaning  and  grooming  and  afterwards  the 
milking,  now  one  attends  to  the  cleaning,  releasing  and  fast- 
ening of  the  cows  wrhile  the  other  milks. 

But  even  if  it  does  take  more  time  and  expense,  it  has 

got  to  be  done  all  the  same.     Health  authorities  ar  clamoring 

for  better  sanitation,  and  consumers  are  willing  to  pay  for  it. 

Besides,  there  is  plenty  of  room  for  improvements  in  the  city 

*    -8 


/  1.14 

Jnilk  supply  by  which  economy  may  be  practiced  so  as  to  al- 
3ow  the  farmers  a  sufficiently  higher  price  to  enable  them  to 
introduce  a  better  system,  without  raising  the  price  to  the  con- 
sumers. Granted  that  the  consumers  are  willing  to  pay  8  cents 
per  quart  for  sanitary  milk,  the  distributors  can  afford  to  pay 
4  cents  on  the  platform  at  the  city  end  of  the  railroad,  which 
would  leave  ample  margin  for  the  farmers  to  make  the  im- 
provements suggested.  Four  cents  is  plenty  to  pay  for  the 
"distribution.  Let  the  distributers  combine  so  as  to  have  one 
wagon  attend  to  certain  streets  where  heretofore  three  or  five 
have  scrambled  for  the  business.  This  item  of  saving  alone 
is  more  than  sufficient  to  allow  for  the  improvements  at  the 
barn.  Or,  still  better,  let  the  farmers  combine  and  take  the 
distribution  into  their  own  hands. 

In  this  brief  article,  however,  I  shall  not  attempt  to  go 
further  into  this  matter.  Suffice  it  here  to  say  that  from 
any  point  of  view,  practical  or  economical,  there  can  be  no 
serious  objection  to  the  above  suggestions,  viz.:  to  "milk  in 
the  parlor"  and  to  let  the  milk  flow  directly  from  the  cow  over 
a  cooler,  at  once  reducing  the  temperature  to  near  the  freezing 
point.  And  there  can  be  no  question  but  that  this  would 
be  an  enormous  step  in  advance  for  the  production  of  sani- 
tary milk  for  the  city  supply." 

J.  D.  FREDERIKSEN. 

Little  Falls,  N.  Y.,  June  1,  1901. 

I  am  not  expecting  the  average  milk  producer  to  attain 
these  high  standards,  but  even  one  cent  extra  per  quart  will 
enable  the  farmer  to  take  some  of  the  most  important  steps 
towards  sanitary  milk  so  as  to  enable  the  milk  shipping  cream- 
eries to  get  the  full  benefit  of  pasteurizing  or  freezing. 

A  HINT  FOB  CITY  CONTROL. 

Two-thirds  of  the  milk  sold  is  sold  by  tickets  and  the  cus- 
tomers seldom  see  the  peddlers.  Compel  them  to  print  on 
these  tickets  whether  the  milk  is  new,  skimmed  or  half 
skimmed  (if  the  latter  grade  is  allowed).  Or — better  still- 
let  them  print  the  minimum  percentage  of  fat  which  they  will 
guarantee. 


115 


CHAPTER  VI.— APPENDIX. 


PASTEURIZING  OR  STERILIZING  AT  HOME. 


Although  I  have  explained  the  necessity  of  getting  this 
work  as  near  milking  time  as  possible,  there  are  conditions 
where  people  with  a  baby  might  desire  to  thus  treat  the  milk 
after  buying  it  in  the  city.  Yet  this  should  only  be  done  ac- 
cording to  the  advice  of  the  doctor,  because  some  times  it  may 
be  better  to  use  unpasteurized  milk.  It  is  true  late  experi- 
ments in  Italy  seem  to  indicate  that  we  have  laid  too  much 
stress  on  the  supposed  decrease  in  digestibility  and  it  is  also 
true  that  for  the  great  masses  who  cannot  afford  to  pay  fancy 
prices  (10  or  12c  per  quart)  for  so-called  sanitary  milk,  which 
in  reality  simply  means  clean  milk  from  healthy  cows,  the  safe- 
guard of  sterilizing  or  pasteurizing  should  not  be  neglected  by 
the  careful  mother. 

Arnold's  Family  Sterilizer  or  Pasteurizer  is 
shown  in  Fig.  118,  is  recommended  by  many 
physicians  and  is  especially  adapted  for  hand- 
ling small  bottles.      If  the  hood  is  left  on,  a 
JlHUl     temperature  of  212°  may  be  obtained,  while 
I     nPSJJI     for  Beating  to  150  or  170°  it  may  be  left  off. 
'    JJBB     It  may  be  bought  from  dealers  in  dairy  and 
milk  men's  supplies  or  from  druggists. 

City  people  who  do  not  know  whence  their 
milk  comes    may   not    even    find  pasteurizing 
sufficient  and  Dr.  A.  Stutzer  in  his  pamphlet 
on  children's  milk  recommends  the  following  additional  pre- 
caution : 


Fig.  118. 


116 


It  consists  simply  of  a  strong 
test  tube  of  same  diameter  as 
the  neck  of  the  bottle  and  a 
short  piece  of  rubber  which  fits 
tightly  on  both,  with  a  pinch 
cock  between.  • 

When  the  milk  is  filled  in  the 
bottle,  the  rubber  and  tube  is 
adjusted  and  the  bottle  turned 
upside  down  as  shown  in  Fig. 
119. 

A  few  hours'  rest  will  allow 
any  possible  dust  or  sediment 
to  settle  in  the  test  tube,  the 
pinch  cock  is  closed,  the  bottle 
raised  and  the  test  tube  re- 
moved. 


Fig.  119. 


MODIFIED  OR  HUMANIZED  MIL! 


\ . 


The  composition  of  human  milk  varies  from  that  of  the 
cow,  and  in  these  days  but  too  often  has  to  be  substituted. 

"Koenig"  gives  the  averages  of  107  analyses  of  human 
and  793  of  cow's  milk  as  being: 


Water 

Fat 

Casein  & 
Albumen 

Milk 
Sugar 

Ash 

Specific 
gravity 

Human 

87  41 

9  7S 

2  2Q 

6  21 

fl  '^1 

1  0270 

Cow's  

87  17 

3  69 

3  55 

4  KN 

0  71 

1  0316 

The  object  of  modifying  the  cow's  milk  is  to  bring  it  as 
near  as  possible  to  the  human  milk.  In  most  large  cities 
this  is  done  in  milk  laboratories  like  Gordon  Walker's,  and 
many  are  the  systems  for  doing  this  work. 

Modified  milk  should  always  be  "prescribed"  by  a  physi- 
cian, and  this  is  not  the  place  to  go  nearer  into  it;  hence,  I 
only  describe  one  system  which  seems  to  me  the  most  practi- 
cal, namely  that  of  Prof.  Gaertner  (Germany). 

Cool  the  milk  at  once  after  milking  it;  test  it  for  fat  and  di- 
lute it  with  an  equal  volume  of  boiled  water.  Run  the  mixture 


117 

through  a  separator  so  that  the  skiin  milk  contains  the  added 
water  and  part  of  the  original  water  in  the  milk,  so  that  the 
liquid  coming  from  the  cream  spout  has  a  higher  percentage 
of  fat,  or  rather  as  near  as  possible  that  of  human  milk.  But 
if  the  percentage  of  fat  is  increased  that  of  the  casein  is  de- 
creased to  nearly  half,  as  it  is  mixed  with  the  added  water 
and  goes  away  with  the  skim  milk.  Add  about  20  to  25  gram 
milk  sugar  to  i  litre  and  sterilize. 

The  result  with  this  modification  has  been  very  good  in 
the  hospitals  of  Vienna.  But  the  professors  want  the  milk 
treated  within  an  hour  after  it  is  drawn  from  the  cow,  and 
that  it  be  consumed  within  24  hours  after  it  is  prepared. 

The  following  system  in  preparing  milk  for  babies,  using 
quite  small  bottles  of  only  4  or  6  ounces,  was  used  in  the 
Straus  plant  (New  York). 

They  have  a  copper  cylinder  a  little  larger  in  diameter 
than  the  bottles. 

The  bottles  with  milk  are  placed  in  these  cylinders  which 
are  filled  with  water  so  as  to  form  a  cushion  and  prevent 
scorching  when  heating,  and  bursting  when  cooling. 

After  they  are  heated  for  half  an  hour  the  bottles  are 
corked  and  the  cylinders  placed  in  ice  water  to  cool. 

They  gave  two  formulae  for  infant's  milk. 

I.  II. 

Sugar  of  milk 12  ounces          Milk 1  gallon 

Lime  water . . .  One-half  pint          Barley  water 1  gallon 

Filtered     water     with     the  White  sugar . .    . .  10  ounces 

above  to  make ...  1  gallon  Table  salt .  One-fourth  ounce 

Milk 1  gallon 

These  are  mixed,  filled  in  the  bottles  and  pasteurized.  I 
give  them  only  as  an  example,  but  advise  in  each  case  to  con- 
sult the  doctor  in  the  matter. 

TESTING  MILK  FOR  BUTTER  FAT. 

That  milk  sold  for  city  supply  ought  to  be  sold  according 
to  test  is  so  self-evident  that  no  arguments  are  needed,  and 
the  simplest  of  all  tests— the  UBABCOCK,"  is  so  well  known 
that  it  will  only  be  illustrated  by  Fig.  120— The  "OMEGA" 


118 


Fig.  120. 


—made  by  A.  H.  Barber  Mfg.  Co. 
(Chicago)  as  a  reminder  to  those 
who  know  about  it,  but  do  not 
use  it  as  yet.  The  "IDEAL,"  the 
"FACILE,"—  indeed,  nearly  all 
the  modern  power  testers  are 
now  satisfactory.  The  whole 
question  of  Milk  Testing  is  so 
well  covered  by  Profs.  Farrington 
and  Woll,  in  their  book  "Testing 
Milk  and  Its  Products,"  that  it 
would  be  absurd  to  go  into  de- 
tails here. 

I  have  before  referred  to  the  advantage,  aye  of  the  neces- 
sity, of  testing  the  individual  cows  if  we  want  to  get  milk  pro- 
duction on  a  solid  business  base,  and  also  suggested  the  Danish 
plan  of  neighboring  farmers  co-operating  and  having  a  young 
man  to  do  the  work  by  visiting  each  farm  and  do  the  testing 
there. 

It  is  true  that  another  plan  would  be  to  have  him  bring 
the  samples  to  the  creamery  and  do  the  testing  there  if  the 
creamery  manager  has  the  good  sense  to  co-operate  with  his 
patrons  and  help  in  the  good  work. 

In  the  former  case  the  young  man  (or  old  one  for  all  that) 
should  have  a  convenient  hand  tester,  easy  to  carry  from 
place  to  place.  When  the  test  first  came  out  I  had  Mr.  D.  H. 
Roe  put  up  one  of  his  four  bottle  testers  for  me  in  a  telescope 
case.  This  was  16^  inches  square  and  10  inches  wide,  and 
there  was  a  special  rack  for  the  glassware  in  the  tester.  But 
even  this  was  not  very  convenient  and  the  modern  styles  are 
all  made  much  heavier  so  that  this  plan  is  not  practical.  The 
Illinois  State  Food  Commissioner  felt  the  need  of  a  handy 
traveling  outfit  for  the  inspectors  to  use,  and  the  State  An- 
alyst, Dr.  E.  N.  Eaton,  has  just  got  up  a  modified  Babcock 
Tester,  with  modified  Sharpies  "Russian"  bottles. 

This  is  shown  in  Fig.  121,  and  Dr.  Eaton  thus  describes 
his  portable  milk  tester: 

"The  bottle  consists  of  two  parts — the  bottle  proper  and 
the  removable  reading  tube.  The  bottle  is  four  inches  long 
by  one  in  diameter,  and  is  divided  into  two  compartments,  the 


119 


lower  with  a  capacity  of  about  locc  for  holding  the  milk  and 
acid,  and  the  top  with  a  capacity  of  about  40cc  for  holding 
hot  water  to  be  used  to  elevate  and  keep  fluid  the  layer  of 
fat. 

''The  reading  tube  terminates  in  an  inverted  funnel  so 
fitting  into  the  top  part  of  the  bottle  by  means  of  a  trap  to 


Fig.  121. 

allow  water  to  pass  through,  but  effectually  prevent  the  loss 
of  fat.  The  tube  is  divided  into  sixty  parts,  each  part  repre- 
senting one-tenth  per  cent  fat  with  the  zero  mark  at  the  top. 

"The  illustration  sufficiently  shows  construction  of  work- 
ing parts.  The  maximum  speed  is  about  2,000  revolutions 
per  minute,  and  the  working  speed  1,500  per  minute,  attained 
by  60  revolutions  of  handle  per  minute.  The  crank  is  remov- 
able. A  substantial  and  handsome  mahogany  box  with 
handle  is  fastened  by  means  of  hooks.  The  entire  machine 
boxed  occupies  8x8x9  inches. 

"In  the  box  may  be  carried  two  100  cc  bottles  of  acid  (40 
tests),  a  combined  milk  and  acid  pipette,  a  lactometer  and 
thermometer. 


120 


DIRECTIONS  FOR  OPERATING. 

"Measure  five  cubic  centimeters  of  milk  to  be  tested 
with  milk  pipette  and  allow  to  flow  into  bulb  of  bottle.  In- 
troduce an  equal  measure  of  sulphuric  acid,  Sp.  Gr.  1.82-1.83, 
or  that  commonly  supplied  for  Babcock  test.  Rotate  with 
slight  up  and  down  motion  to  thoroughly  mix  acid  and  milk. 
Without  delay  place  in  machine,  properly  balanced  and  whirl 
at  about  1,500  revolutions  per  minute  (60  turns  of  handle)  for 
three  minutes.  Introduce  reading  tube  and  fill  to  within 
a  fraction  of  an  inch  of  top  with  very  hot  water.  Whirl  for 
one  to  two  minutes. 

"The  top  of  the  column  of  fat  should  be  at  or  a  few  tenths 
below  O  mark  on  scale.  In  reading  deduct  the  amount  below 
zero,  if  any,  from  the  observed  reading  on  the  bottom  of  the 
column  of  fat,  which  gives  the  percentage  of  fat  to  one-tenth 
of  one  per  cent. 

"The  reading  tube  may  be  inserted  before  first  whirling; 
read  "over  all"  as  in  Babcock. 

"When  a  number  of  bottles  are  to  be  tested  introduce 
milk  in  all;  then  acid,  and  finally  mix  and  whirl. 

"Keep  bottles  and  tube  clean,  the  latter  by  washing  in 
alkali  or  soap  solution  after  forcing  water  through  or  by  swab- 
bing with  cotton.  A  stiff  iron  or  copper  wire  makes  a  good 
ram  rod!" 

THE  ACIDITY  OF  MILK. 

Again  the  reader  is  reminded  of  the  fact  that  the  near'er 
we  bring  pasteurization  (or  cooling)  to  the  time  of  milking 
the  better  it  is,  and  if  a  certain  amount  of  acidity  has  devel- 
oped the  work  is  useless.  Prof.  Farrington  places  the  limit 
of  acidity  in  milk  to  be  pasteurized  at  0.2  per  cent  (or  11°  with 
the  Mann's  Test).  Milk  will  seldom  taste  or  smell  sour  before 
There  is  0.3  or  0.35per  cent  acid.  "Milk  Testing,"  by  Profs. 
Farrington  and  Woll. 

It  is  therefore  essential  to  use  some  test  for  the  acidity, 
but  I  shall  only  illustrate  the  Mann's  Acid  Test  in  Fig.  122. 


121 

It  consists  of  a  graduated  burette  with  a 
pinch  cock,  a  50  cc  pipette,  a  glass  tum- 
bler and  a  glass  rod.  The  test  depends 
on  the  property  of  a  certain  chemical 
called  phenolpthalein,  labelled  "indi- 
cator," which,  while  white  when  in  acid 
solution,  turns  pink  in  an  alkaline  solu- 
tion. Fifty  cubic  centimeters  of  milk 
are  measured  into  the  tumbler  with  the 
pipette  and  four  or  five  drops  of  the 
indicator  added.  Meanwhile  an  alka- 
line solution  (called  neutralizer)  (1-10 
normal)  is  filled  into  the  burette  to  the 
O  mark  and  then  run  into  the  milk,  a 
little  at  a  time,  while  stirring  until  the 
pink  color  shows  permanently.  The 
number  of  cubic  centimeters  normal 
used  is  read  off  on  the  burette  and  in- 
dicates the  acidity. 

Prof.  Farrington  adapted  the  dry 
alkaline  tablets  colored  red  and  a  very 
simple  and  quick  system  for  testing  the 
milk  at  the  weigh  can  in  order  to  reject 
that  which  is  too  sour.  Full  descrip- 
tion is  given  in  his  book  on  "Milk  Test-  Fie' 
ing/''  which  should  be  found  in  every  creamery  and  every  milk 
shipping  station, — just  as  Prof.  Russell's  Dairy  Bacteriology 
should  be  found  in  the  library  of  every  milk  producer. 

*  The  Chr.  Hansen's  Laboratory,  of  Little  Falls,  N.  Y.,  sug- 
gested in  their  direction  for  use  of  their  Lactic  Ferment  to  use 
lime  water  as  a  neutralizer,  and  it  seems  to  be  approved  of 
by  the  Scandinavian  scientists.  It  has  certainly  a  great  many 
advantages  both  as  to  convenience  and  costs.  The  "Neutral- 
izer" sold  for  Mann's  test,  even  if  correct,  when  made  is  liable 
to  lose  strength  by  exposure  to  air  (like  all  others),  and  hence 
it  will  not  do  to  buy  it  in  large  quantities,  and  the  express 
increases  the  cost  very  much.  If  lime  water  is  fairly  reliable 
there  is  no  reason  why  every  creamery  or  milk  shipping  sta- 
tion manager  should  not  prepare  their  own.  Dr.  E.  N.  Eaton, 
whose  opinion  I  have  asked,  reports: 


"USE  OF  LIME  WATER  AS  A  STANDARD  SOLUTION  IN 
TESTING  THE  ACIDITY  OF  MILK  AND  CREAM." 

It  was  observed  as  long  ago  as  1877  that  acidity  and  ripe- 
ness of  cream  bore  a  definite  relation.  The  relation  of  sour- 
ness of  milk  to  its  marketability  is  as  old  as  the  centuries,  but 
ip  creating  more*  commercial  attention  since  the  discovery  of 
the  necessity  of  using  perfectly  fresh  milk  for  pasteurisation. 
For  thi;-  purpose  a  test  even  more  delicate  than  the  sense  of 
taste  is  required. 

Fleischmann  &  Sebelien,  in  the  old  world,  and  Mann,  in 
America,  introduced  the  chemical  method  of  titrating  cream 
with  standard  alkali,  using  phenolphthalein  for  indicator.  A 
modification  of  the  same  method  is  in  common  use  for  testing 
the  acidity  of  milk.  The  alkalies  almost  universally  used  have 
been  deci-iiormal  solutions  of  sodium  or  potassium  hydrate. 
Farrington  has  introduced  the  alkali  in  tablet  form. 

Wallace,  the  Chr.  Hansen  Laboratory,  and  probably 
others,  have  suggested  lime  water,  and  this  alkali  is  now  quite 
generally  used  in  Denmark  and  Sweden. 

According  to  Richmond,  Storch  uses  a  solution  of  lime 
(limp  water)  containing  solid  lime,  as  it  remains  constant  in 
composition  and  is  almost  exactly  twentieth  normal.  The 
strength  of  the  solution  remains  constant  as  if  any  of  the  lime 
is  removed  by  carbon  di-oxide  more  is  dissolved.  Its  strength 
•s  but  little  affected  by  climatical  variation  of  temperature. 

I  am  indebted  to  Mr.  Monrad  for  the  account  of  the  fol- 
lowing method  of  preparation  which  is  probably  that  in  use 
in  Denmark  and  Sweden.  "The  lime  is  dissolved  in  a  bottle 
carefully  shaken  and  then  left  to  settle  again.  In  this  way 
is  obtained  a  solution  which,  by  a  reasonably  uniform  tern 
per? lure  will  keep  unchanged  for  several  months." 

Dr.  E.  Holm  prepared  two  samples  in  this  way  which  were 

E.  Holm  prepared  two  samples  in  this  way  which  were 
titrated  from  time  to  time  at  different  temperatures  and 
showed  quite  close  agreement.  Only  slight  variation  was 
shown  at  different  temperatures.  Thus  using  20  CC  lime 
water, — one  sample  gave  the  following  result: 


123 

At  18 /C  9.75  C  C  deci  normal  H  01. 

15.6  9.85 

23.  9.70 

22.  9.65 

22.  9.62 

15.5  9.90 

17.5  9.90 

This  expressed  in  gms.  of  CaO  per  100  CO  equals,  for  the 
strongest  solution  (9.90)  .1386,  and  for  the  weakest  (9.62),  .1347. 
The  average  strength  would  be  about  (9.75),  .1366,  all  some- 
what less  than  one-twentieth  normal  solutions  (containing 
.1400  CaO  per  100  CO.) 

It  may  be  noticed  that  while  in  a  general  way  the  strength 
of  solution  decreases  with  the  degree  of  heat  there  is  no  uni- 
form variation,  a  temperature  of  23  holding  about  as  much 
lime  in  solution  as  a  temperature  of  18.  The  results  are,  on 
the  whole,  very  favorable  to  the  use  of  lime  water  as  a  stand- 
ard for  practical  work. 

Lime  water  has  several  advantages  for  use  as  a  standard 
solution  if  it  can  be  prepared  practically: 

1st.  It  forms  a  weak  solution  of  alkali  which  keeps  in 
any  climate. 

2d.  Contamination  with  carbon  dioxide  is  immediately 
apparent  by  formation  of  calcium  carbonate  insoluble  in  water, 
whereas  the  alkali  carbonates  are  soluble. 

3d.  It  reacts  exceedingly  sensitively  with  phenolphthal- 
ein,  much  more  sensitive  than  ammonia  with  the  same  indica- 
tor. 

In  titration  of  milk  products,  it  has  advantages  over  other 
alkalies  due  to  the  presence  in  milk  of 'acid  phosphates  of  cal- 
cium and  carbon  dioxide 

4th,  and  most  important,  it  offers  an  opportunity  through 
the  limited  solution  of  CaO  to  prepare  and  standardize  a  solu- 
tion, without  the  aid  of  a  chemical  balance.  If  the  statement 
of  Storch  holds  good  it  also  reinforces  itself  to  make  up  for 
absorption  of  carbon  dioxide  from  the  atmosphere. 

There  is  a  serious  discrepancy  in  the  published  reports  of 
the  solubility  of  CaO  in  water  at  different  temperatures. 
Some  work  has  lately  been  done  in  this  direction  and  a  sum- 
mary up  to  date  of  the  solubility  at  O°,  100°c  and  between  fif- 
teen and  thirty  is  as  follows: 


124 

Grms.  Ca,O  per  100  CO. 
Temperature.  Lamy.  Maber  Gunthrie  Holm 

0  .1381  .1318 

10  .1342  .1298  .1342 

15  .1299  .1248  .1320  .1386 

20  .1264  .1293  .1366 

25  .1203  .1254  .1347 

30  .1162  .1160  .1219 

80  .0734  .0740 

100  .0576  .0609  .0597 

The  lack  of  uniformity  in  these  results  are  due: 
1st.     To  difficult  solubility  of  CaO. 
2d.     To  supersaturation  or  incomplete  sedimentation. 
3d.     To  difficulty  of  filtering  and  titrating  without  loss  of 
alkali,  due  to  absorption  of  carbon  dioxide. 

4th.  To  difficulty  of  holding  temperature  constant  when 
other  than  normal. 

5th.     To  impurities  in  lime. 

Lamy  obtained  different  results  on  lime  of  different  origin, 
although  all  samples  were  presumed  to  be  pure,  i.  e.:  were 
prepared  from  so-called  pure  chemicals. 

In  repeating  some  of  this  work  I  obtain  the  following  re- 
sults, employing  pure  lime : 

Temperature.  CaO  in  100  C.  C. 

100  .0602^ 

80  .0704  | 

80  .0698  )-   One  determination  as  high  as 

79  .0704  |    .0625 

80  .0698J 

(These  results  were  all  on  filtered  samples  and  while 
uniform  are  probably  somewhat  low). 

Seventeen  determination  at  temperatures  ranging  from 
20.5  to  25,  some  on  unfiltered  and  some  on  filtered  samples 
gave  results  from  .1123  to  .1220.  The  latter  figure  obtained 
on  some  rapidly  filtered  samples  at  the  highest  temperature  is 
probably  nearly  correct.  The  method  of  preparation  was  to 
cool  water  and  Jime  in  refrigerator.  Shake  well  and  let  stand 
twelve  hours  or  more  to  room  temperature. 

Two  samples  of  commercial  lime  were  secured  from  deal- 
ers, washed  and  made  up  at  low  temperature  and  brought  to 
room  temperature  as  before.  The  results  were  at  first  low, 


125 

and  on  repeating  the  process  several  times  a  little  high,  show- 
ing incomplete  washing. 

Without  recording  all  the  experimental  work,  it  was 
found  that  thorough  washing  by  decantation  is  necessary  to 
remove  all  free  alkali.  That  just  as  quick  saturation  may 
be  secured  at  ordinary  room  temperature  as  by  dissolving  cold, 
and  that  if  proper  precautions  are  taken  uniform  results  can 
be  secured  at  a  temperature  not  exceeding  twenty-five  and  not 
below  twenty-two  (71°  to  77°  Fah). 

The  average  of  several  closely  agreeing  figures  for  differ- 
ent lime,  in  which  the  temperature  was  not  the  controling  ele- 
ment, gave  a  solubility  of  .1265  Gms.  per  one  hundred,  or  forty- 
five  per  cent  of  and  n-10  solution  or  10-222  normal  solution. 

Using  my  results  as  a  criterion  Lamy  and  Maben  are  too 
low,  probably  due  to  contact  with  CO2  during  filtration  as  in 
my  work  with  so-called  chemically  pure  lime,  working  with 
comparatively  small  quantity.  Guthrie's  results  are  reason- 
ably comparable  with  mine;  are  the  latest  results  at  hand  and 
may  be  given  more  credence  than  older  analyses.  Holm's  are 
certainly  too  high,  the  unwashed  lime  being  probably  contam- 
inated with  alkali  carbonates.  It  should  also  be  mentioned 
that  the  temperature  employed  by  Holm  is  much  below  the 
usual  temperature  of  working  rooms  in  this  climate. 

My  experiments  do  not  justify  the  assertion  that  the  loss 
by  absorption  of  CO  2  is  immediately  corrected  by  further  so- 
lution of  the  lime.  However,  if  the  contents  of  the  bottle 
are  thoroughly  agitated  and  allowed  to  stand  a  day  or  two 
saturation  is  again  obtained. 

As  a  working  method  for  the  preparation  of  standard 
lime  water,  I  would  advise  this  procedure: 

Slack  a  pound  or  two  of  fresh  lime  in  a  gallon  or  larger 
vessel,  by  adding  double  volume  water.  Fill  with  water  and 
stir;  cover;  allow  to  thoroughly  settle  and  pour  off  as  much 
clear  solution  as  possible.  Repeat  three  or  four  times.  Trans- 
fer the  fine  lime  to  a  large  bottle  (the  larger  the  better)  throw- 
ing away  any  lumps  which  may  be  present.  Wash  again  in 
bottle  with  ordinary  well  water,  or  better,  rain  water.  Fill 
nearly  full  and  shake  at  intervals  for  several  hours,  at  tem- 
perature between  twenty-two  and  twenty-five  degrees  C.,  pre- 
ferable the  latter.  Allow  to  stand  at  least  two  days  (stop- 
pered, of  course)  when  it  is  ready  for  use. 


126 

The  clear  lime  water  may  be  removed  with  a  pipette  when 
wanted,  or  it  may  all  be  transferred  to  another  bottle  by  means 
of  a  syphon.  The  receiving  bottle  should  be  washed  with  the 
lime  water.  The  original  bottle  may  be  refilled  and  drawn 
upon  as  needed.  It  is  absolutely  essential  that  lime  water 
so  prepared  be  kept  free  from  air. 

Another  and  probably  better  method  of  handling  is  to  at- 
tach a  syphon  to  the  original  bottle  containing  the  lime  water 
connected  to  a  burette  with  two  way  stop  cock.  This  makes 
an  almost  automatic  refilling  apparatus.  A  small  hole  must 
be  placed  in  the  cork,  in  which  a  tube  containing  lime  may 
be  placed,  protected  by  cotton  or  cork  from  too  free  ingress 
of  air.  This,  however,  is  not  essential  with  solution  contain- 
ing solid  lime  as  the  CaOOs  forms  a  crust  on  top  which  ef- 
fectually prevents  further  absorption  of  C  O2.  Even  in  the 
transferred  solution  this  formation  of  CaCOs  does  not  per- 
ceptibly weaken  solution  if  of  a  depth  of  eight  inches  or  more. 
This  solution  may  be  used  as  in  the  Mann's  test,  multiplying 
number  of  cubic  centimeters  of  lime  water  used  by  .45  to  get 
into  terms  of  n-10  alkali.  Or  recorded  results  by  Mann's  test 
may  be  divided  by  this  factor  to  get  in  terms  of  lime  water, 
and  all  results  interpreted  in  terms  of  C  C  of  lime  water  rather 
than  n-10  alkali. 

It  will  be  found  more  convenient  to  use  25  CC  of  cream 
for  test  on  account  of  the  dilute  alkali  used.  Multiply  results 
by  4  to  get  in  terms  of  alkalinity  per  100  C  C. 

If  percentage  of  acid  (calculated  as  lactic)  is  desired,  con- 
vert lime  water  used  into  CC  n-10  alkali  per  100  CC  of  milk, 
that  if  25  CC  milk  or  cream  were  used,  multiply  by  .45  and  4, 
and  multiply  results  so  obtained  by  .009.  Kesults,  Gms.  lactic 
acid  per  100  CC. 

A  simple  method  will  be,  when  using  25  CC  milk,  to  mul- 
tiply cubic  centimeters  of  lime  water  by  0.0162.  If,  as  for 
instance,  there  has  been  used  12.2  CC  lime  water,  the  acid 
per  centage  is  (with  three  decimals)  0.198.  In  ordinary  cream- 
ery work  no  calculation  need  be  made. 

E.  N.  EATON. 

TESTING  HEATED  MILK. 

In  Denmark  the  compulsory  pasteurizing  law  made  it 
necessary  to  devise  a  test,  which,  if  applied  to  milk  cream 


127 

(or  butter),  should  show  whether  the  minimum  temperature 
of  176°  had  been  applied. 

Prof.  V.  Storch  devised  the  following  simple  test:— 
A  teaspoonful  of  the  milk  (cream  or  whey)  to  be  tested  is 
poured  into  a  test  tube  and  one  drop  of  a  solution  of  hydro- 
gen superoxide  and  two  drops  of  a  solution  of  Paraphenylen- 
diamin  is  added  and  the  milk  shaken.  If  the  milk  immediate- 
ly becomes  strongly  colored  (milk  and  cream  indigo  blue, 
whey  violet  reddish  brown)  then  it  has  either  not  been  "heated 
at  all  or  has  not  been  heated  over  172°.  If  the  milk  assumes 
a  bluish  gray  color  at  once  or  within  ^  minute,  then  it  has 
been  heated  to  between  174°  and  176°. 

If  sour  buttermilk  is  to  be  tested  half  a  teaspoonful  of 
clear  lime  water  is  mixed  well  with  it  before  adding  the  chem- 
icals, and  if  a  blue  color  does  not  show  it  is  proof  that  the 
milk  or  cream  from  which  the  buttermilk  came  has  not  been 
heated  to  176°. 

Butter  is  tested  by  weighing  about  25  grams  which  is 
melted  in  a  suitable  beaker  in  a  water  bath  of  not  over  140°. 
After  separating  the  clear  oil,  the  sediment  (brine  and  butter- 
milk) is  mixed  with  about  an  equal  quantity  of  water,  and 
this  mixture  is  treated  as  before  described. 

The  solutions  are  prepared  as  follows:  1  gram  Para- 
phenylendiamin  is  dissolved  in  50  grams  warm  (distilled) 
wrater,  is  filtered  through  filtering  paper  and  preserved  in  a 
brown  glass  bottle.  It  is  safest  to  keep  the  solution  in  a  cold 
place.  As  a  rule  it  will  be  useless  in  two  months.  The  com- 
mercial solution  of  Hydrogen  superoxide  is  as  a  rule  stronger 
than  needed.  If  it  contains  about  1  per  cent  it  may  be  diluted 
five  times  its  volume,  with  water  to  which  has  been  added  1 
cc  concentrated  sulphuric  acid  per  quart.  This  diluted  solu- 
tion is  also  preserved  in  brown  glass  bottles. 

FILTERED  WATER  AND  LONG  KEEPING  BUTTER. 

I  have  again  and  again  emphasized  that  the  pasteurizing 
of  the  cream  for  buttermakers  is  only  to  be  recommended. 
(1)  At  creameries  where,  in  spite  of  all  precautions,  the  milk 
delivered  is  "off,"  has  weedy  or  other  bad  flavors.  (2)  At 
creameries  where  it  is  known  that  the  butter  is  to  be  exported 
or  even  held  for  long  cold  storage.  While  there  may  be  ex- 


128 

ceptions  to  the  last,  I  am  sure  that  all  butter  for  export  should 
be  made  from  pasteurized  cream. 

Then,  and  then  only,  can  we  hope  to  work  up  a  reputa- 
tion for  clean,  pure  flavor,  combined  with  uniformity,  which 
is  all  important  on  the  world's  market. 

It  is  not  my  province  here  to  treat  buttermaking,  but 
must  emphasize  the  futility  of  pasteurizing  the  cream,  if  the 
butter  afterwards  is  washed  with  any  kind  of  water,  a  custom 
which  1  regret  to  say  obtains  generally. 

If  the  water  supply  comes  from  a  deep  drive  well  it  may 
be  safely  used,  but  in  all  cases  it  would  be  money  well  spent 
for  any  creamery  to  have  it  analyzed  chemically  and  bacter- 
iologically. 

Where  the  water  comes  from  shallow,  open  wells,  or  is 
pumped  from  creeks  or  rivers,  it  should  always  be  boiled  or 
filtered,  at  least  all  that  is  used  for  rinsing  the  cream  vat,  the 
churn  and  the  butter  worker,  as  wrell  as  for  washing  the  but- 
ter. 

PASTEUR  FILTER. 

This  filter  which — I  regret  to  say — requires  a  pressure  of 
at  least  20  fibs,  to  the  square  inch  to  do  practical  work,  and 
which  is  rather  expensive,  is  not  only  a  filter,  but  a  complete 
sterilizing  apparatus,  as  no  microbe,  no  germs  of  microbes 
even,  can  pass  through  those  wonderful  hollow  "candles" 
made  of  a  composition  of  unglazed  porcelain,  prepared  by  Pas- 
teur's associate,  Prof.  Chamberlain. 

The  idea  of  sterilizing  milk  this  way  lay  near  and  would 
obviate  the  dreaded  boiled  flavor,  but  alas  and  alack,  this 
filter  is  so  powerful  that  only  a  very  clear  "whey"  would  be 
the  result. 

I  have  had  some  correspondence  with  the  company  in 
Dayton,  Ohio,  and  they  tell  me  that  a  filter  for  250  gallons  a* 
day,  which,  I  presume,  would  be  enough  for  the  average 
creamery,  if  used  only  for  the  washing  of  the  butter  would 
cost  somewhere  about  $100,  and  this  should  not  prevent  their 
use  if  they  prove  otherwise  practical.  I  refer  to  the  trouble 
of  cleaning  the  "candles"  every  day. 

I  hope  to  see  this  filter  given  a  fair  trial. 

If  our  experiment  stations  had  taken  this  matter  up  in  a 
practical  manner,  I  am  sure  they  would  long  ago  have  demon- 


120 


strated  that  much  of  the  faulty  butter  on  the  market  is  due  to 
the  water. 

From  Mr.  Roggild's  excellent  book  "Danish  Dairying,"  I 
take  the  illustrations  Figs.  123  and  124,  which  represent 
a  galvanized  iron  filter.  The  cross  section,  Fig.  124, 
shows  first  a  loose  perforated  wooden  bottom,  then 
a  layer  of  pebbles,  then  gravel,  then  sand,  then  an- 
other perforated  bottom.  On  this  there  is  a  layer  of 
charcoal  and  then  a  layer  of  scrap  iron.  The  upper  bottom 
has  only  one  hole  in  the  center,  and  is  covered  with  pebbles. 
The  height  is  3  ft.,  6  in.,  and  the  filter  is  filled  with  the  above 
mentioned  materials  at  least  two-thirds.  Fig.  123  represents 
the  manner  in  which  the  filter  (a)  is  fixed  on  the  wall,  with  the 
supply  pipe  (e)  and  its  cock  (f)  provided  with  a  rod  (g). 

In  order  always  to  have  filtered  water  in  stock  a  storage 
tank  (b)  is  provided.  The  latter  ought,  however,  to  have  a 
cover  not  shown  in  the  illustration. 

I  am  of  the  opinion  that  the  water,  used  for  washing  the 
butter,  ought  to  be  boiled  and  then  cooled,  unless  indeed  the 
Utopian  age  were  here  when  every  creamery  has  a  pasteur 
filter. 


Fig.  124. 


Fig.  123. 


The  simplest  filter,  though  not  doing  as  good  work  as 
the  "Pasteur,"  is  the  "International"  shown  in  Fig.  S3,  in  use 
for  milk. 

-9 


l.'U) 

A  PLEA  FOR  BETTER  BUILDINGS. 

It  cannot  be  said  that  very  many  creameries  are  built  so 
as  to  make  it  possible  to  keep  them  clean — bacteriologically 
clean — or,  if  you  please — dairyologically  clean. 

I  know  I  shall  incur  the  criticism  of  those  men,  who,  at 
their  own  risk,  build  creameries,  so  to  say,  on  the  suffrage 
of  the  farmers.  These  may  at  any  time  see  the  farmers  build 
one  in  opposition. 

Nor  do  I  deny  the  justice  of  such  criticism,  calling  my 
demand  for  creameries  similar  to  the  German  one  shown  as 
an  unpractical,  unbusinesslike  proposal,  when  looked  at  from 
their  standpoint. 

Yet  I  shall  raise  my  voice  and  use  my  pen  as  long  as  I 
live  for  better  creamery  and  cheese  factory  milk  shipping 
stations  and  city  milk  depot  buildings,  and  challenge  any 
criticism  if  made  from  the  standpoint  of  the  permanent  interest 
of  the  milk  producers. 

There  is  a  great  cry  against  expensive  creameries,  but 
that  has  been  because  these  buildings  were  not  better  than 
the  cheap  ones,  yet  the  objection  always  remains  against  the 
increased  interest  on  money  invested. 

Let  us  investigate  this  question  a  little.  In  this  country 
the  interest  is  higher  than  in  Europe,  and  hence  I  shall  not 
challenge  the  claim  that  we  can  afford  to  put  up  a  cheap 
wooden  building  for,  let  us  say  |3,000,  for  a  5,000-lb.  cream- 
ery and  rebuild  it  when  rotten  for  the  difference  in  the  interest 
on  a  solid  brick  building  costing  double  the  money. 

I  shall  not  challenge  this,  I  say,  though  there  may  be 
localities  where  the  difference  would  not  be  great  enough  to 
do  it,  and  though  certainly  fire  insurance  ought  to  be  lower  in 
the  latter  case. 

But  I  am  not  only  asking  for  a  brick  building,  I  want  it 
finished  somewhat  in  the  style  of  the  illustration.  /  want  a 
$10,000  building  where  there  is  now  a  $3,000  one. 

The  interest  account  will  thus  be  charged  with  say  G  per 
cent  on  .$7,000  extra,  or  $420.  But  this  will  hardly  be  ]  cent 
per  pound  of  butter. 

Leaving  out  the  labor  saved  in  keeping  such  a  cream- 
ery clean,  I  claim  that  the  simple  moral  effect  on  the  men 
working  in  such  a  creamery  will  easily  increase  the  value  of 
the  butter  J  cent  per  pound.  $or  is  the  claim  "theory"  but 


131 


it  is  based  on  20  years  close  observation  of  the  practical  cream- 
ery work  in  many  countries. 

I  said  that  my  proposition  would  be  impractical  for  "in- 
dividual" creameries,  as  they  are  often  called,  but  there  is 
no  reason  on  earth  why  the  farmer  should  not  build  such 
creameries,  or  the  banks  lend  money  in  them. 

Take  any  community  which  has  been  blessed  with  the 
revelation  of  dairy  truth,  take  any  bank  that  has  seen  mort- 
gages removed  and  good  accounts  opened  by  the  aid  of  the 
cow  and  co-operation,  and  build  such  a  creamery.  Then  tell 
me  if  it  is  not  sure  to  make  land  more  valuable  in  the  neigh- 
borhood, just  as  does  a  good  school,  or  a  good  county  building, 
or  a  good  road. 

Surely  there  is  no  use  arguing  this  point  with  practical 
men  in  this  year  of  1901.  If  pasteurization  is  to  be  generally 
adopted  we  must  have  better  buildings. 


YOUNG  HOUSTON, 
Prof.  Haecker's  Ideal  Calf. 


132 


A.  H.  REID 


MANUFACTURER   OF 


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and  Dairy  Fixtures 

30TH  AND  MARKET  STREETS 

PHILADELPHIA,  PA. 


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133 


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CHEESE  HOOPS. 


BOYD  CREAM    RIPENER, 

'•THE   STANDARD    OF  AMERICA," 


High-class  Butter  Makers  and  Experts  everywhere  indorse  and  use 
the  Boyd  Cream  Ripener — "The  Standard  of  America."  It  excels  in 
every  essential  quality  required  for  producing  the  best  butter  continu- 
ously, under  varying  conditions  of  temperature. 

Use  the  "Boyd"  system  as  we  direct,  and  you  will  be  more  than 
pleased  with  your  results,  and  when  you  have  your  standard  of  excel- 
lence established  you  will  know  that  you  can  maintain  it  easily  and 
permanently. 

Sold  under  a  positive  guarantee.  Send  for  our 
book  on  Cream  Ripening.  We  solicit  your  orders  for 
CREAMERY  Supplies. 


We  manufacture  in  our  own  shop  a  full  and  com- 
plete line  of 

IMIills:    Oa.n.s 

suitable  for  every  requirement  of  the  dairy  trade. 

Special  machinery  and  our  complete  tinning  plant 

enables  us  to  turn  out  high-grade 

goods  at  low  cost. 


STURGES,  CORNISH  &  BURN  CO, 

MANUFACTURERS  OF  HIGH  GRADE 

Dairy  Appliances  and  Supplies,  Pasteurizing  Apparatus 
for  P)ilK  and  Cream,  Etc. 

ST.  PAUL.  CHICAGO.  KANSAS  CITY. 


134 


We   Are   the  Largest 

Manufacturers  and  Dealers  in  Apparatus 
and  Supplies  for 

Creameries,  Cheese  Factories, 
*Dairies  and 


Iff  THE,  WO'RL'D 

OUR  LINE  INCLUDES  EVERYTHING  PERTAINING  TO 
MILK  PASTEURIZATION. 


WRITE  US  FOR  INFORMATION  AND  PRICES  ON  ANYTHING 
YOU  MAY  REQUIRE. 


CREAMERY  PACKAGE  MFG.  CO., 

1-3-5  WEST  WASHINGTON  STREET,  CHICAGO,  ILLINOIS. 

"SIMTLEX" 

Patent  Combined  Churn  and  Butter  Worker 

Patent  ~B.  6  UK"  IDilk  Check  Pump 

Patent  "B.  &  UL"  milk  Heater 

"facile"  Babcock  Testers 

Cbr.  Hansen's  Danish  Dairy  Preparations 

Rennet  Extract.  Butter  and  Cheese  color 

Prices  quoted  and  Circulars  furnished  upon  application  for  above, 

also  on  all  Creamery,  Cheese  Factory  and  Dairy 

Apparatus  and  Supplies. 


D.  H.  BURRELL  &  CO.         Little  Falls,  N.  Y. 


135 

The  Man  Who  'Reads 


-is- 


The  Man  Who  Also  ThinKs, 

and  the  man  who  thinks  is  the  man  we  want  to  read 

our  new  Catalogue,  as  he  will  recognize  the  difference 
\i       between  an  article   of   merit    and   one  which  is  made       V 
y5T      for  the  sole  purpose  of  selling  it  cheap.     You  are  the       /^ 

man   we   want   to  reach,  and   we   want  to  hear  from 

you  when  you  need  anything  in  the  line  of 

Cream    Separators,     *Babcocft    Testers,     'Butter 

Printers,  'Pasteurizers,  MtlK.  Heaters,  Acid 

Mijcers,  Combined  Churn  and  'Batter 

Workers,    Cream    TanKs,    Cream 

VaU,    Cheese     Vats,     MilK. 

Vats,    Cheese    Presses. 

High  grade  Machinery  and  Apparatus  of  all  kinds  for  the  Creamery,  Dairy* 

or  Cheese  Factory, 
J^WRITE  FOR  CATALOGUE  M, 

THE  SHA^RTLES  COMTAjvy, 

28,  3O  and  32  3?.  Canal  J?t.  CHICAGO.  ILL. 

A.  H.  BARBER  MFG.  CO. 

229  S,  WATER  ST.,    CHICAGO,  ILL. 

Or 


Creamery 


Dairy  and  MilK.  'Dealer's  Supplies 

Pasteurizers,  Milk  Jars,  Pulp  Caps,  Bottle 
Fillers,  Bottle  Washers,  etc,  etc* 


and  lee   Waking    machinery 

CATALOGUE, 


136 


TABLE  OF  CONTENTS. 


Page 

Louis  Pasteur 2-3 

Introduction 5-7 

CHAPTER  I.— MILK  AND  ITS  PRESERVATION. 

Chemical  preservatives 8-9 

Preserving  by  cooling 9 

The  Casse  system  of  freezing 9-11 

Preserving  in  vacuum 11-12 

Preserving  with  pressure 12-13 

Preserving  by  electricity 13 

Preserving  by  heat 13 

Preserving  by  condensing 13-15 

Condensing  without  vacuum 15-16 

Preserving  in  powder  form 16-17 

Preserving  by  pasteurization 17-22 

Intermittent  pasteurization 22-23 

Sterilizing 23-26 

Preserving  by  carbonic  acid  gas 26 

CHAPTER  II.— THE  PASTEURIZING  HEATER. 

Continuous  heaters 27-41 

Regulators  for  heaters 41-43 

Banishment  government  experiments  with  latest  heaters .  43-47 

Surface  heaters 47-53 

A  new  departure  in  heaters 53-56 

Tank  Heaters 56-61 

Storage  tanks 61-63 

CHAPTER  III.— THE  PASTEURIZING  COOLER. 

Coolers  with  exposed  surface 63-65 

Coolers  with  protected  surface 65-67 

Centrifugal  coolers 67-68 

Ice  coolers 68-70 


137 

CHAPTER  IV.— PASTEURIZING  IN  THE  CREAM 
ERIES. 

Page 

Mikkelsen's  foam  killer 70-71 

Shall  we  make  pasteurized  butter? 71-78 

CHAPTER  V.— THE  CITY  MILK  SUPPLY. 

Keeping  accounts 78-80 

The  Stable 80-82 

Milking  and  Milking  Machines 82-83 

Care  of  the  milk 83 

Straining  milk 83-85 

Filtering  milk .  .  .85-87 

Cleaning  milk  by  centrifugal  force 87-88 

Preserving  the  milk  for  delivery 88 

Farm  coolers  and  aerators 88-90 

Farm  aeration .  . 1)0-93 

The  milk  pails  and  shipping  cans f>3-94 

Pasteurizing  on  the  farm 94-98 

Co  operative  milk  shipping  creameries 98-102 

The  bottles 102-103 

Bottling  and  sealing 103-104 

The  city  milk  delivery , , . ,. ,:.?- 104-115 

CHAPTER  VI.— APPENDIX. 

Pasteurizing  or  sterilizing  at  home 115-116 

Modified  milk.  . , 116-117 

Testing  milk  for  butterfat 117-119 

The  Eaton  portable  tester 119-120 

The  acidity  of  milk 120-126 

Testing  heated  milk 126-127 

Sanitary  dairying 127-130 

A  plea  for  better  buildings 130-131 


DAIRYMEN  SHOULD  READ 

Dairy  and  Creamery 
Papers  and  Books 


"Hoard's  Dairyman"  (weekly),  Fort  Atkinson,  Wis  .........................  $1.00 

"Chicago  Dairy  Produce"  (weekly),  Chicago,  111  ...............................  1.50 

"New  York  Produce  Review"  (weekly),  New  York  ~  ...........................  1.00 

''Creamery  Journal"  (monthly),  Waterloo,  Iowa  .................................  1.00 

'American  Cheesemaker"  (monthly),  Grand  Rapids,  Mich  ....................      .50 

"Elgin  Dairy  Report"  (weekly),  Elgin,  111  ........................................  1.00 

"The  Dairy  World"  (monthly),  Chicago,  111  .....................................  1.00 

"American  Dairyman"  (weekly),  New  York   ..................................  1-50 

"The  Milk  News"  (monthly),  Chicago,  111  .........................................  1.00 

"Pacific  Coast  Dairyman"  (semi-monthly),  Tacoma,  Wash  .........  ..........  1.00 

"The  Western  Creamery"  (monthly),  San  Francisco,  Cal  ......................  1.00 

"The  Miik  Reporter"  (monthly),  Deckertown,  N.  Y  ......     ..................  l.CO 

''The  Dairy  and  Creamery"  (semi-monthly),  Chicago,  111  ......................  1.00 

"The  Dairy  Record"  (weekly),  St.  Paul,  Minn  ....................................  50 

"The  Nebraska  Dairyman"  (monthly),  Lincoln,  Neb  ............................  50 

"The  Dairy  Age"  (monthly),  Topeka,  Kan  ........................................  50 

"A  B  C  IN  CHEESE  MAKING,"  by  J.  H.  Monrad,     (Cheddar,  Gouda, 
Skim  Cheese,  Brie,  Neufchatel,  Cottage  and  Whey  Cheese),  Price  50c 

"A  B  C  IN  BUTTER  MAKING,"  by  J.  H.  Monrad.     .     .     .     Price  50c 

"CHEESE  MAKING  IN  SWITZERLAND,"  (Swiss,  Brick  and  Limbur- 
ger),  by  J.  H.  Monrad  ........       Price  50c 


"Feeds  and  Feeding,"  by  Prof.  W.  A.  Henry  82. 00 

•'A  Hand  Book  for  Farmers  and  Dairymen,"  by  Prof.  Woll... 1.50 

"American  Dairying,"  by  H.  B.  Gurler 1.00 

"Modern  Dairying"  (Grotenfelt),  by  Prof.  F.  W.  Woll. 2.00 

"Dairy  Bacteriology,"  by  Prof.  H.  L.  Russell 1.00 

"Cheese  and  Butter  Makers'  Hand  Book,"  by  J.  B.  Harris 1.00 

•'Cheese  Making,"  by  Prof.  J.  W.  Decker 1.75 

"A  Treatise  on  Cheese  Making,"  by  G.  E.  Newell 50 

"The  Testing  of  Milk  and  Its  Products,"  by  Profs.  E.  H.  Farrington  and 

F.  W.  Woll 1.00 

"Indian  Corn  Culture,"  by  Prof.  C.  S.  Plumb..     1.00 

"Butter  Fat  and  Dividend  Calculator."  by  A.  Schoenman 2.00 

'•Milk  and  its  Products,"  by  Prof.  H.  H.  Wing., 1.00 

"Common-Sense  Ideas  for  Dairymen,"  by  Geo.  H.  Blake 1-00 


Mailed  direct  from  publishers,  on  receipt  of  price,  at  buyer's  risk, 
(unless  8  cents  extra  is  remitted  for  registration). 

J.  H.  MONRAD,  Winnetka,  Cook  Co.,  III. 


2)g  LatJcil  Merit 


2)g  La-Pal  Quality 

Mean   ^Simply 

The  Very  *Best  Attainable 


Cream  Separator 


The  *Bes1  for  Separation 


The  *Best  for  Clarification. 


Send  for  Catalogue,  shoeing  Latest  Improve- 
mentis  and  Increased  Capacities. 


The  *De  La,t>al  Separator  Co. 

Canal  and  ^Randolph  S'ts.,  Chicago. 

GEflE-RAL    OFFICES: 
74-  Cortlandt  ^Street,        -  JVe**> 


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